Savory air-fryer oat and mozzarella pancake
A hands-off savoury oat breakfast with eggs, mozzarella, parsley, and chilli, baked directly in the air fryer.
Adapted from Fast & Easy Recipes
Ingredients
Written for a 18 cm round tin
Units
Temperature
Servings
- 90 g rolled oats, certified gluten-free if needed rounded
- 2 large eggs rounded
- 240 ml milk rounded
- 1 g fine salt rounded
- to taste black pepper, to taste rounded
- 15 ml olive oil, for the batter rounded
- 5 ml olive oil, for the tin rounded
- 30 g mozzarella, grated rounded
- 1 g red pepper flakes rounded
- 10 g flat-leaf parsley, chopped rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the oats and milk and leave 5 minutes to hydrate.
- Beat in the eggs, salt, pepper, the 15 ml of olive oil for the batter, half the mozzarella, the red pepper flakes, and the parsley. The mixture should be thick enough to pour slowly.
- Line an 18 cm air-fryer-safe tin and brush it with the 5 ml of olive oil for the tin. Pour in the mixture and top with the remaining mozzarella.
- Air-fry at 180°C for 18 to 22 minutes, rotating once if the machine browns unevenly, until the top is golden and the centre no longer wobbles.
- Rest 5 minutes, loosen the edge, and cut into wedges.
Notes
- Use a solid tin rather than pouring the mixture directly into the basket.
- The oats remain pleasantly textured; blend them first for a smoother pancake.
- Air fryer temperatures vary, so check the centre at 15 minutes.
- The timings assume a basket preheated for 3 minutes at 180°C. Starting from cold, add about 5 minutes.
Sources consulted
Good with
Sources consulted
Metric quantities and home-kitchen instructions normalized from the video description and demonstrated method.
From Christoph Mayer