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Oat pancakes with creamy mushrooms
These dairy-free pancakes have a delicious, slightly crisp, nutty flavour. You can use chives or parsley in the mushroom sauce.
Nutrition: per serving
Calories
662kcalProtein
37gTotal fat
38gSaturates
13gFibre
4gCarbs
43gSugar
10gSalt
2gIngredients
125g plain flour
100g fine oatmeal
1/2 tsp salt
1 large egg
400ml oat milk
2 tbsp sunflower oil
25g dairy-free spread
250g pack portabello mushrooms, sliced
4 tbsp oat cream
100g pack watercress or spinach salad
Method
1
Sift the flour into a bowl, stir through the oatmeal and salt. Make a well in the centre, break in the egg and gradually whisk to incorporate the flour, adding the oat milk as you go.
2
Let the batter stand for at least 10 minutes, preferably 30, then stir in the oil.
3
Heat a small frying pan (about 20cm diameter). Add a big spoon of the batter and swirl to coat the pan. Cook for about 1½ minutes on each side until golden.
4
Repeat to make 8 pancakes in all. Keep warm in a low oven or under a clean tea towel while you prepare the filling.
5
Fry the mushrooms in the spread then season and stir through the oat cream and chives.
6
Serve 2 pancakes each mushrooms and a handful of watercress or spinach.
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