Oatmeal Skillet Flatbread

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5 from 1 vote

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Servings: (7-inch) flatbreads

Calories: 447kcal

Author: Hallie Klecker

Ingredients

2 cups (196 g) gluten-free rolled oats
1 cup (240 mL) 100% liquid egg whites
1 tablespoon (12 g) baking powder
1 teaspoon (9 g) garlic powder
½ teaspoon (3 g) kosher or fine sea salt
4 teaspoons (20 mL) olive oil, divided

Instructions

Combine all ingredients except the olive oil in a blender and blend until smooth.
Heat 2 teaspoons of the oil in a large cast iron skillet over medium heat. Pour in half of the batter and spread out to about a 7-inch round with the back of a spoon. Cook for 4-5 minutes or until the crust has pulled away from the pan and is easy to flip. Flip and cook for another 2-3 minutes. Transfer to a wire rack. Repeat with the remaining olive oil and batter to make a second crust.
Place crusts on a baking sheet. Top as desired and bake at 400ºF for 5-10 minutes to heat through. Broil for the last few minutes to brown, if desired.

Notes

Editor’s Topping Choice: These flatbreads are delicious topped with Cashew Pesto, Sautéed Peppers, Onions, and Black Beans, toasted chopped cashews, and shredded Manchego cheese.

Nutrition