Oat pancake with trout and banana

Name: Oat pancake with trout and banana
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 40 g oat flakes; 1 pcs egg; 30 ml milk; 15 g ricotta; 7 g hard cheese; 30 g lightly salted trout; 12 g sun-dried tomatoes; 20 g peanut butter; 45 g banana; 50 ml coffee with milk; 1 tbsp oil

Breakfast consisting of an oat pancake filled with ricotta, cheese, trout, and sun-dried tomatoes, complemented by peanut butter and banana.

Total: 15 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 638
Protein: 27 g
Fat: 32 g
Carbs: 63 g

Ingredients

for 1 serving

oat flakes40 g
egg1 pcs
milk30 ml
ricotta15 g
hard cheese7 g
lightly salted trout30 g
sun-dried tomatoes12 g
peanut butter20 g
banana45 g
coffee with milk50 ml
oil1 tbsp

Method

7 steps

Mix the oat flakes, egg, and milk until a homogeneous consistency is reached. Leave for 5 minutes for the flakes to swell.
Heat a frying pan with oil over medium heat.
Pour the batter into the pan and fry the pancake on both sides until golden brown.
On one side of the finished pancake, place the ricotta, grated hard cheese, pieces of trout, sun-dried tomatoes, and peanut butter.
Add the sliced banana.
Fold the pancake in half.
Serve immediately with coffee with milk.