Green Spinach Oat Pancakes with Peas, Spring Onion, Asparagus

Put all of the ingredients for the spinach pancakes into a bowl and whisk well until a smooth batter forms.

Heat 1 tbsp oil in a frying pan over a medium – high heat. Pour in ⅓ cup (80ml) of batter into the pan and cook for a couple of minutes on each side. Repeat this step with the remaining batter.

Spread creme fraiche over each pancake, then spoon on the basil pesto. Top with the grilled asparagus, then scatter over spring onion and fresh peas over each. Finally sprinkle over a little fresh mint before serving.