Boil the water, stir in the vegetable soup, gradually sprinkle in the oats and continue to stir until bubbling.
Allow to swell with the flame turned off. When the porridge has cooled, add the remaining ingredients. Brush the oatmeal on a greased baking tray not too thick and bake at 180-200 °C for about 20-30 min. until golden.
10 minutes before the final fermentation, remove the tray from the stove and portion the pancake into pieces, then bake until the desired degree of browning.
It goes well with a tomato sauce, spicy seasoned and a colorful raw vegetable salad.
Kids will also enjoy a cooled oatmeal pancake as a school lunch.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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