Light, fluffy, and loaded with fresh veggies, these Healthy Vegetable Omelette Pancakes make for an easy, low-calorie breakfast or light lunch! Combining finely chopped cabbage, carrots, spinach, and protein-packed eggs with a splash of oat flour, this recipe yields savory vegetable patties that cook up golden and crisp in minutes.
Why You’ll Love This Recipe
Low Calorie & Nutrient Dense: Packed with high-volume, low-calorie vegetables like cabbage and spinach to keep you full longer.
Quick & Simple Prep: Just chop, whisk, pan-sear, and serve in under 20 minutes!
Naturally Flour-Light: Uses a small amount of oat flour to bind the eggs and veggies without heavy wheat flour.
Essential Kitchen Equipment
Large Non-Stick Skillet or Griddle: Ensures the egg and vegetable patties flip cleanly with minimal cooking oil.
Large Mixing Bowl: For combining all chopped vegetables, eggs, oat flour, and spices together thoroughly.
Ingredients
Vegetable Base:
200 grams Finely chopped cabbage
1/2 Onion, finely chopped
1/2 Carrot, grated
1/4 cup Fresh spinach, chopped
Binder & Seasonings:
3 Whole eggs
1/4 cup Oat flour
1/4 cup Milk
1 tsp Salt
1/2 tsp Black pepper
1 tsp Olive oil or cooking spray (for the pan)
Step-by-Step Instructions
1. Prepare the Vegetables: Finely chop the cabbage, onion, and fresh spinach. Grate the half carrot using a box grater.
2. Whisk the Egg Mixture: In a large mixing bowl, beat the 3 eggs together with the 1/4 cup milk, 1/4 cup oat flour, salt, and black pepper until smooth.
3. Combine Base: Add the chopped cabbage, onion, grated carrot, and spinach to the egg and oat batter. Fold everything together with a spatula until all the vegetables are evenly coated.
4. Heat the Skillet: Lightly coat a large non-stick skillet with cooking spray or olive oil and heat over medium-low heat.
5. Form & Cook Patties: Scoop spoonfuls of the vegetable batter into the skillet to form round patties/omelettes. Cook for 3 to 4 minutes on medium-low heat until the bottom is set and golden brown.
6. Flip & Finish: Carefully flip each omelette pancake over with a spatula and cook for another 3 minutes until fully cooked through and golden on both sides.
7. Serve Warm: Stack on a plate and serve warm as-is, or pair with a light yogurt dip or hot sauce!
Chef’s Tips
Chop Small: Finely shredding the cabbage and chopping the onions ensures the patties hold together well and cook through evenly without raw crunchiness.
Low & Slow: Keep heat at medium-low so the inner egg and oat flour cook thoroughly without scorching the vegetable exterior.
Nutritional Breakdown (Per Serving / Yields 4 Patties)
Servings: 4 omelette patties (1 serving = 2 patties)
Calories: ~140 kcal (per serving)
Protein: 8g
Net Carbs: 11g
Fat: 6g
Frequently Asked Questions (FAQ)
Can I substitute the oat flour?
Yes! If you don’t have oat flour, you can easily blend whole rolled oats in a blender for 10 seconds, or substitute with equal parts whole wheat flour, almond flour, or regular all-purpose flour.