Breakfast (or brunch, or "brinner") just got so much healthier and more delicious. Instead of plain pancakes drenched in syrup, impress everybody with these yummy oaty pancakes topped with creamy mushrooms and fresh avocado.


To make the batter: 
Mix dry ingredients in a large bowl, then add in the wet ingredients. Mix well and allow to sit for at least one hour (uncovered). The mix will bubble and rise. Add a little more water if needed. 
To make the pesto: 
Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
To make the mushrooms:

In a medium pan add the oil and heat to medium, add in the mushrooms and fry until soft. Season with a little salt and garlic powder.

To make the oat pancakes:

Heat a non-stick pan to medium and add a ladle full to the pan, tilt the pan to distribute the batter to the sides of the pan. Or use the ladle to distribute the batter in a circular motion. Allow to cook for 1-2 minutes until the oatcake is coming away at the edges and bubbling in the middle. Carefully flip and cook on the other side for a minute or so. Repeat.

To compile: 

Top the oaty pancakes with the mushrooms, avocado and pesto. 

Kids in the Kitchen

Get the kids to make the pancakes and the pesto. They can mix ingredients, stir, add items to the blender and push buttons to do the majority of the work on these two items before cooking!