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240g plain flour

60g Mornflake Superfast Oats

480ml oat milk*

1 tsp baking powder

2 small courgettes, grated & squeezed

60g cheese, grated (regular, or dairy-free)

1 tsp garlic powder

Salt and pepper

1 tbsp oil

* other milk can be used


To Serve

Creme fraiche or yoghurt (regular, or dairy-free)

Spring onions, chopped

Squeeze of lemon juice

Pea shoots, or fresh salad of choice


Coarsely grate the courgettes, then squeeze as much moisture out of them as you can, using a clean tea towel or kitchen roll.

Put all of the ingredients for the pancakes into a large bowl and whisk until well combined.

Heat 1 tbsp oil in a non-stick frying pan over a medium – high heat. Pour in ⅓ (80ml) of batter into the pan and cook for 2-3 minutes on each side. Repeat until all of the batter is cooked.

Serve the pancakes warm, with a dollop of creme fraiche (or yoghurt), spring onions, a squeeze of lemon juice and fresh pea shoots, or salad of your choice.

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