This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful, and if you clicked on an advert and went on to purchase a product.
Oat Pancake Stack with Avocado, Beets & Feta Cheese
Mix up your usual pancake creation with a savoury twist!
Serves 6|Takes 30 minutes
INGREDIENTS:
100g of Flahavan’s Porridge Oats
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp cracked black pepper
100ml oat milk
1 free-range egg
1 tsp rapeseed oil
1/2 Avocado
1 small cooked beetroot
20g feta cheese
1 fried egg
1 handful chopped parsley
Extra virgin olive oil
METHOD:
Put the Flahavan’s Porridge Oats and salt in a food processor, and blend until you get the consistency of a mealy flour. Tip into a bowl and stir in the baking powder and pepper.
In a measuring jug, whisk together the milk and 1 egg, then stir the wet mixture into the dry, until thoroughly combined. Do not let the batter rest, as it may thicken too much. If this occurs, add more milk.
Pour ½ a teaspoon of oil onto a non-stick frying pan and spread around the pan.
Heat a frying pan over a medium heat then add about two teaspoons of the batter. Cook for approx. 2 minutes or until a few bubbles have appeared and the pancake has risen slightly, then use a spatula to flip the pancake, cooking for a further 2 minutes.
Serve with a fried egg, chopped cooked beetroot, sliced avocado, fresh parsley, feta and extra virgin olive oil (or any savoury toppings you desire!).
