Recipe: Pumpkin pancake with oat flakes

Recipe: Pumpkin pancake with oat flakes

Audrey Rouby

Discover this recipe for pumpkin and oatmeal pancake. These patties can be served with meat, as a starter with a green salad, in a mini version for an aperitif. Vary the flavors with other vegetables. A crunchy and melting recipe at the same time.


  • 3 people
  • Préparation: 10 min
  • Cooking: 20 min


  • 70 g of oats flakes
  • 2 whole eggs
  • 6 cl of milk
  • 2 tbsp of shaved grated parmesan
  • Salt pepper
  • 1 tbsp of chopped parsley
  • 1 tsbp of chopped chives
  • 1 pinch of grated nutmeg
  • 180 g of pumpkin flesh

Step 1

Put the oat flakes to swell in the warm milk. Finely grate the flesh of the pumpkin. Preheat the oven to 180 ° C.

Step 2

In a bowl, whisk the whole eggs. Add the grated pumpkin, the oatmeal, the grated parmesan, the chopped herbs. Add a generous amount of salt and pepper, then add the grated nutmeg. Mix everything well.

Step 3

Divide the preparation, tamping well, into small, slightly buttered tart molds.

Step 4

Bake in a medium oven for about 20 minutes. Eat hot or warm.

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© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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