Galette is a French term that refers to a variety of flat, round cakes. It’s a very broad term that encompasses a lot of desserts and savory crepes. This Oat Bran Galette can be described as a mixture of two things, half egg half pancake. Sounds strange I know, but it works really well. It’s healthy, full of fiber and you can dress it up anyway you want. Served plain it’s pretty bland, but the way I prepare it, is anything but.
What’s so great about these is you can make them in advance and store them in the fridge. They’re super easy to assemble in the morning for a quick and filling breakfast. You can make them sweet or savory. If you’re going for sweet, add vanilla yogurt, a little cinnamon and vanilla extract to the batter. If you’re going savory, use plain yogurt and add a little salt and herbs. You can keep the toppings healthy or splurge a since the base is really healthy as it is.
Here are some of my favorite topping combinations:
2 Fried Eggs and Salsa
Sautéed Mushrooms, Avocado and Swiss Cheese
Lox with Cream Cheese and Chives
Mariana sauce and Mozzarella Cheese (A breakfast pizza!)
Maple Syrup and Butter
Nutella and Bananas
Berries and Whipped Cream
Peanut Butter and Jelly
You get the idea. You can top these with pretty much anything you like.
This recipe makes 2 galettes. One should be plenty to fill you up. The oat bran is going to expand and keep you full for hours, my kind of meal 🙂
Start off by adding your oat bran to a bowl. You should be able to find this down the cereal aisle near the oatmeal at your grocery store.
Next, add in yogurt and egg whites.
Whisk it all together really well. The batter is thin, so be sure to whisk well between pouring your galettes to keep the oat bran from sinking to the bottom.
Pour the batter onto a lightly greased non-stick griddle over medium heat. This is still my favorite one!
Cook for about 5 minutes or until the top starts to dry before flipping. These are more delicate than pancakes, so be gentle when flipping. Cook for another 3-5 minutes on the other side until it’s nice and golden brown.
Repeat the process and make as many as your little heart desires <3 You can keep them for up to a week sealed in a zip top bag in the fridge.
What are some topping combinations you would love to try?
- 3 Tablespoons Oat Bran
- 3 Tablespoons Greek Yogurt (Vanilla for sweet, plain for savory)
- 2 Egg Whites (You can also use whole eggs)
- Whisk the Oat Bran, Yogurt and Egg Whites (or whole eggs) in a bowl until you have a nice smooth batter.
- Heat a lightly greased non-stick griddle over medium heat.
- Pour ½ the batter onto skillet.
- Cook for 3-5 minutes or until the top starts to dry before flipping. These are more delicate than pancakes, so be gentle when flipping. Cook for another 3-5 minutes on the other side until it's nice and golden brown.
- Cool slightly before serving.
- Store any extras in a zip top bag in the fridge for up to a week.