These dairy-free pancakes have a delicious, slightly crisp, nutty flavour. You can use chives or parsley in the mushroom sauce.
Suitable for Dairy-free
Prep time 10 minutes, plus 30 minutes standing
Cook time 20 minutes
For the filling:
- 25g dairy-free spread
- 250g pack portabello mushrooms, sliced
- 4 tbsp oat cream *
- 100g pack watercress or spinach salad
Nutrients per serving:
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.