Oaty Pancakes with Avocado and Mushrooms
Fluffy savoury oat pancakes topped with mushrooms, avocado and pesto dressing. Very delicious and totally more-ish–perfect for a weekend brunch.
Ingredients
For the pancakes
- 100 g finely ground Flahavan’s Organic/Jumbo Oats blitzed in a food processor to resemble flour
- 75 g 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
- 250 ml water
- 150 ml almond milk
For the pesto
- 3 tbsp pine nuts toasted
- 30 g 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
- 300 g mushrooms sliced
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
For the toppings
- 1 avocado chopped into cubes
- Fresh basil
Instructions
To make the batter
- Mix dry ingredients in a large bowl, then add in the wet ingredients.
- Mix well and allow to sit for at least one hour (uncovered). The mix will bubble and rise.
- Add a little more water if needed.
To make the pesto
- 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
- 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
- Heat a nonstick 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.
- Allow to cook for 1-2 minutes until the oatcake is coming away at the edges and bubbling in the middle.
- Carefully flip and cook on the other side for a minute.
- Repeat.
To compile
- Top the oaty pancakes with the mushrooms, avocado and pesto.
Notes
2-4 servings