Oatmeal Spinach Pancakes with Mozzarella

Serving: These oatmeal spinach pancakes are perfect for breakfast or as a light lunch. Serve with a side of avocado or a dollop of sour cream for extra flavor.

Storage: Leftover pancakes can be stored in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat until heated through.

Variations
Herbs: Add other herbs like parsley or dill for a more fragrant flavor.

Cheese: Substitute mozzarella with feta cheese for a different twist.

Vegan Option: Replace the eggs with a flax egg and use dairy-free yogurt and cheese for a vegan version.

FAQ
Q: Can I use rolled oats instead of oatmeal?
A: Yes, you can use rolled oats, but you may want to pulse them a bit in a food processor to achieve a finer texture for the pancake batter.

Q: Can I make these pancakes in advance?
A: Yes, you can prepare the pancakes ahead of time and store them in the refrigerator. Reheat them in a skillet or toaster oven for the best texture.

Q: What can I serve with these pancakes?
A: These pancakes go well with fresh fruit, a dollop of yogurt, or a side of eggs for a well-rounded meal.

Enjoy these Oatmeal Spinach Pancakes with Mozzarella—a delicious and nutritious twist on traditional pancakes!