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Ingredients

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

Method

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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