Ingredients
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100g oats
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1/2 teaspoon sea salt
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1 teaspoon baking powder
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1/2 teaspoon cracked blacked pepper
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100ml oat milk
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1 egg
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1 teaspoon rapeseed oil
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1/2 avocado
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1 small cooked beetroot
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20g feta cheese
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2 fried eggs
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Handful chopped parsley
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Extra virgin olive oil
Directions
- Place the oats and salt in a food processor and blend until you get the consistency of a mealy flour. Tip into a bowl and stir in the baking powder and pepper.
- In a measuring jug, whisk together the milk and egg, then stir the wet mixture into the dry until thoroughly combined. Do not let the batter rest as it may thicken too much. If this occurs, add more milk.
- Heat the rapeseed oil in a non-stick pan, then add two teaspoons of the batter. Cook for approximately two minutes until a few bubbles have appeared and the pancake has risen slightly, then flip using a spatula. Cook for another two minutes. Repeat until all the mixture is used.
- Divide the pancakes between two plates. Serve with the fried eggs, beetroot, avocado, parsley, feta and oil.
Recipe courtesy of Flahavan's.
Click here for more pancake recipes
Tips
- You can buy pre-cooked beetroot to use here or you can cook the beetroot ahead of time: simply wrap in tinfoil, place on a tray and bake for about an hour at 190ºC/Gas Mark 5 or until you can insert a fork smoothly.
- This works really well with poached eggs too. If you need a little help mastering this type of egg, here's our easy-to-follow guide to cooking the perfect poached egg.
