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Spinach Oatcakes

Spinach Oatcakes

The delicious oatcake (a type of savoury pancake) is typical of North Staffordshire, especially Stoke-on-Trent. Why not make a large batch and freeze them with greaseproof paper in between each oatcake?

Not a fan of spinach? Visit our Staffordshire Oatcakes recipe.

Cooking Time 15-20 minutes (3-4 hours proving time)
Skill Level Medium
Serves Makes around 12 oatcakes


225g Mornflake Stoneground Oatmeal Fine

100g wholemeal flour

100g plain flour

1 tsp quick-action yeast

Pinch salt

1 tbsp baking powder

4 tbsp vegetable oil

1 tbsp olive oil

3 hands full of spinach



Salad leaves (optional)

Tomatoes (optional)

Pinto beans (optional)

Spring onions (optional)


Mix the oatmeal, wholemeal flour, plain flour, yeast and salt together.

Make a well in the centre of the mixture, then gradually add 700ml water whilst stirring together.

When the batter is well combined, cover with a damp, clean tea towel and leave for three/four hours.

After the three/four hours add the spinach and blitz in a food mixer.

In a frying pan, heat one teaspoon of vegetable oil, then add one oatcake portion of batter to make a thin pancake. If you’d like a thinner crepe style pancake like those in the image, make the consistency thinner with a splash of milk or milk alternatpo

Fry and flip the oatcake until golden brown on both sides.

Optional – add salad leaves, tomatoes and pinto beans, then fold the oatcakes in half and enjoy!