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150g Mornflake Organic Superfast Oats, blitzed to a flour

40g Spinach

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.

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