Go green for dinner with these delicious oat pancakes. When it’s in season, we like ours topped with asparagus, pesto, peas, and spring onions.
75g Mornflake Gluten Free Superfast oats
100g buckwheat flour
2 handfuls of baby spinach
½ tsp baking powder
Pinch of salt and pepper
1 spring onion, chopped
100g fine asparagus, grilled
100g fresh peas
2 tbsp dairy-free creme fraiche, per pancake
1 tbsp dairy-free basil pesto, per pancake
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.