Savory Oatmeal Pancakes with Veggies

1In a blender, combine the rolled oats (1 cup), eggs (2 large), and milk (½ cup). Blend until smooth and the mixture resembles a batter.

2Transfer the batter to a mixing bowl and stir in the finely chopped capsicum (½ cup), grated carrot (½ cup), baking powder (½ teaspoon), salt, and pepper until well combined.

3Heat a non-stick skillet over medium heat and add a little oil to coat the surface.

4Pour a ladleful of the batter onto the skillet, spreading it into a round shape. Cook for about 2-3 minutes or until bubbles form on the surface.

5Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.

6Serve the savory oatmeal pancakes warm, garnished with additional chopped veggies or a dollop of yogurt if desired.