A delicious fresh spinach twist on the traditional wheat pancake made with oats. They are also vegan and made for us by the brilliant Clean Supper Club.
150g Mornflake Organic Superfast Oats, blitzed to a flour
Pinch of salt
Few twists of black Pepper
350ml Almond milk
Put the oats into a blender and blend into flour. Then add the milk, seasoning and blend until it forms a smooth batter.
Leave to stand for a few minutes, add a little oil to lightly cover the base of a frying pan and heat to a medium temperature.
Scoop a 1/3 cup or 80ml of batter per pancake and pour into the pan, move the pan round carefully to spread the mix and create a circular pancake. Then cook for about 3 minutes on each side on a medium heat.
Remove from the pan and serve.
These pancakes are great cold and used like a wrap or delicious served warm filled mushrooms and tarragon or avocado and sun dried tomatoes.