Oat Pancake Stack with Avocado, Beets & Feta Cheese
Mix up your usual pancake creation with a savoury twist!
Serves 6|Takes 30 minutes
1 cup of Flahavan’s rolled oats
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp cracked black pepper
1/2 cup of oat milk
1 free-range egg
1 tsp rapeseed oil
1 small cooked beetroot
2 tbsp. feta cheese
1 fried egg
1 handful chopped parsley
Extra virgin olive oil
Put the Flahavan’s 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 1 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.
Pour ½ a teaspoon of oil onto a non-stick frying pan and spread around the pan.
Heat a frying pan over a medium heat then add about two teaspoons of the batter. Cook for approx. 2 minutes or until a few bubbles have appeared and the pancake has risen slightly, then use a spatula to flip the pancake, cooking for a further 2 minutes.
Serve with a fried egg, chopped cooked beetroot, sliced avocado, fresh parsley, feta and extra virgin olive oil (or any savoury toppings you desire!).