Fluffy savoury oat pancakes topped with mushrooms, avocado and pesto dressing. Very delicious and totally more-ish–perfect for a weekend brunch.
I’m super excited to have teamed up with Flahavan’s creating 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.
Fluffy savoury oat pancakes topped with mushrooms, avocado and pesto dressing. Very delicious and totally more-ish–perfect for a weekend brunch.
Prep time: 1 hour hr
Cook time: 20 minutes mins
2-4 servings
No ratings yet
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.
See AlsoHomemade Teriyaki Sauce Recipe
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Oats, Mushrooms or Avocado
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Mushroom Souvlaki with Tzatziki and Za’atar Flatbread
Creamy Celeriac, Roast Garlic and Mushroom Carbonara
Caramelised Leek and Mushroom Risotto with Toasted Pine Nuts
Discuss this Recipe with Niki
2 Responses
The actual pancakes are amazing! Thanks! We have them as snacks. Just wondering if there is a pizza version?
Reply
Hi Jess
so happy you like!
you could definitely make a pizza version, just top with tomato sauce, pesto, roast veg.
lots of pizza topping inspiration on my site 🙂
love
niki xxxReply
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