Oat pancakes with creamy mushrooms

Name: Oat pancakes with creamy mushrooms | Holland & Barrett
Prep time: T00:10:00
Cook time: T00:20:00
Total time: T00:30:00
Yield: 4
Ingredients: 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; * Available at Holland & Barrett

2 oat pancakes with a creamy mushroom and spinach filling

These dairy-free pancakes have a delicious, slightly crisp, nutty flavour. You can use chives or parsley in the mushroom sauce.

Vegetarian

Vegan

Easy

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Nutrition: per serving

Calories

662kcal

Protein

37g

Total fat

38g

Saturates

13g

Fibre

Carbs

43g

Sugar

10g

Salt

Ingredients

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

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.

Let the batter stand for at least 10 minutes, preferably 30, then stir in the oil.

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.

Repeat to make 8 pancakes in all. Keep warm in a low oven or under a clean tea towel while you prepare the filling.

Fry the mushrooms in the spread then season and stir through the oat cream and chives.

Serve 2 pancakes each mushrooms and a handful of watercress or spinach.