The trick is to get the consistency of a pancake batter, one that will ladle easily into a pan yet keep its shape once there. Here is the recipe:

SPINACH & LEEK OAT PANCAKES

The trick is to get the consistency of a pancake batter, one that will ladle easily into a pan yet keep its shape once there. Here is the recipe:

Author: Vedant Rajput
Ingredients
  • 1 cup Oats ground to a powder
  • 2 nos Eggs
  • Splash of almond or any nut milk (use this to loosen mixture and get consistency right)
  • 1/2 tsp Baking powder
Instructions
  1. Whizz all ingredients apart from milk and oats in a food processor.

  2. In a mixing bowl, add oats and processed ingredients and combine.

  3. Add milk to reach correct consistency.

  4. Ladle into a hot pan which has been greased with coconut oil or oil of your choice.

  5. Cook for 2-3 minutes on on side then flip carefully and cook the other side. Serve warm. 

Recipe Notes

Then simply add ingredients of your choice. In this batch I used:

  • ½ leek
  • handful of spinach
  • 1 clove garlic
  • squeeze of lemon
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