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.
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.
Top the oaty pancakes with the mushrooms, avocado and pesto.
About the chef
Niki is a cookbook author, freelance food consultant, recipe creator, food stylist, photographer and qualified Holistic Health Coach.
Niki shares her easy and accessible plant based recipes packed with fresh seasonal organic veg on her award-winning food blog Rebel Recipes.