Combine all the pancake ingredients except baking soda and oil. Mix well and set aside

Whisk eggs in a medium bowl. Add finely diced peppers, tomato, parsley and salt; mix well

Transfer the egg mixture to a lightly greased microwave safe bowl with a flat bottom (preferably square).

Cook the egg mixture in the microwave for about 4 to 5 min or until well done. Once done, let it cool for about 5 min

Transfer the cooked egg-veggie block on to a flat surface. Cut the block into stripes of about ¾" wide.

Heat a nonstick pan on medium heat. Add baking soda to the pancake batter and mix well. Pour about ¼ cup batter on the lightly greased pan and spread the batter to make pancakes as thin as possible (thin pancake will be easy to roll). When bubbles start to appear and surface seem to dry flip it over. Cook for about a min. and flip it over again.

Spread about 1 tablespoon of freshly grated cheese on one side of the pancake. Put the egg-veggie block on one side and carefully roll towards the other. The cheese will help hold the pancake roll. Serve warm to enjoy this protein filled and healthy oatmeal pancake