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Serving ideas: Enjoy warm with hummus, avocado, or Greek yogurt. You can also use it as a healthy wrap base for grilled veggies or lean protein.
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat on a dry skillet or in the microwave before serving.
Variations:
Add protein: Blend in a tablespoon of chia seeds or hemp hearts.
Spice it up: Mix in chili flakes or curry powder for a flavor kick.
Use other greens: Swap spinach with kale, arugula, or beet greens for variety.
Make them crispy: Bake at 180°C (350°F) for 15 minutes for a cracker-like texture.
FAQ
Q: Can I use instant oats instead of rolled oats?
A: Yes, but rolled oats provide a better texture and fiber content.
Q: Is this recipe good for weight loss?
A: Absolutely! It’s low in calories, high in fiber, and free from processed ingredients—perfect for supporting healthy weight loss.
Q: Can I make a big batch and freeze them?
A: Yes. Once cooked, let the flatbreads cool completely, layer them with parchment paper, and freeze in an airtight bag. Reheat before serving.
Q: Can I bake instead of pan-fry?
A: Definitely. Pour batter onto a parchment-lined baking tray and bake at 180°C (350°F) for 12–15 minutes, flipping halfway.
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