Oaty Pancakes with Avocado and Mushrooms

I’m super excited to have teamed up with Flahavan’s to create some delicious oat-based recipes – Not only delicious, but healthy and nutritious as well.  You probably already know I love using oats in my recipes – for breakfast, desserts and blitzing up oats to create a flour in seconds to make gorgeous savoury dishes. I’ve been a huge fan of Flahavan’s oats for years now as they have a unique, naturally creamy taste and texture which I love – such an amazing and healthy ingredient, and definitely not just for porridge!  

My second recipe is fluffy savoury oat pancakes topped with mushrooms, avocado and pesto dressing. Very delicious and totally more-ish – Perfect for a weekend brunch.  

Tip – you can make a batch and keep them wrapped up. They will stay fresh and you can eat them for a couple of days.  

Both this and my Strawberry tart are made with whole grains and are a source of protein and fibre. Happy days!  

I really hope you love these recipes as much as I do. Watch this space for more oat-based recipes! 
Enjoy Niki xx

For more oaty recipe inspiration, check out @Flahavansuk on Instagram.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  1 hr preparation time
  20 minutes cook time

Ingredients

For the pancakes; 
  • 100g finely ground Flahavan’s Organic/Jumbo Oats (blitzed in a food processor to resemble flour)
  • 75g rye flour 
  • 1/2 tsp sea salt flakes 
  • 1 tsp quick yeast 
  • 1/2 tsp bicarbonate of soda 
  • 1/2 tsp caster sugar 
  • 1 tsp apple cider vinegar 
  • 250ml water
  • 150ml almond milk 
For the pesto; 
  • 3 tbsp pine nuts toasted 
  • 30g big handful basil 
  • 1 garlic clove 
  • 2 tbsp nutritional yeast (optional)
  • 1/2 tsp sea salt 
  • Twist black pepper 
  • 3 tbsp extra virgin olive oil 
  • Water, to loosen 
For the mushrooms; 
  • 300g mushrooms sliced 
  • 1 tbsp extra virgin olive oil 
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder 
Toppings;
  • 1 avocado chopped into cubes 
  • Fresh Basil 
 

Directions

To make the batter; 
  1. Mix dry ingredients in a large bowl, then add in the wet ingredients. 
  2. Mix well and allow to sit for at least one hour (uncovered). The mix will bubble and rise. 
  3. Add a little more water if needed. 
To make the pesto; 
  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
To make the mushrooms;
  1. In a medium pan add the oil and heat to medium, add in the mushrooms and fry until soft. Season with a little salt and garlic powder.

To make the oat pancakes;

  1. Heat a non stick pan to medium and add a ladle full to the pan, tilt the pan to distribute the batter to the sides of the pan. Or use the ladle to distribute the batter in a circular motion. 
  2. Allow to cook for 1-2 minutes until the oatcake is coming away at the edges and bubbling in the middle. 
  3. Carefully flip and cook on the other side for a minute or so. 
  4. Repeat.

To compile; 

  1. Top the oaty pancakes with the mushrooms, avocado and pesto. 
 

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