Niki Webster
Serves: 2-4
Prep time: 1 hour
Cook time: 20 mins
Ingredients:
For the pancakes:
100g finely ground jumbo or porridge oats (blitzed in a food processor to resemble flour)
75g (rye) flour
1/2 tsp sea salt flakes
1 tsp quick yeast
1/2 tsp bicarbonate of soda
1/2 tsp caster sugar
1 tsp apple cider vinegar
250ml water
150ml almond milk
For the pesto:
3 tbsp pine nuts toasted
30g big handful basil
1 garlic clove
2 tbsp nutritional yeast (optional)
1/2 tsp sea salt
Twist black pepper
3 tbsp extra virgin olive oil
Water, to loosen
For the mushrooms:
300g mushrooms, sliced
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
Toppings:
1 avocado, chopped into cubes
Fresh basil
Veg Portions / Serving: 2
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.
Method:
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.
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!
Niki Webster
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