Makes 6 fluffy pancakes.
Ingredients
- 100g Flahavan's Progress Oatlets or Organic 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 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!)
