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Pancakes with Garlic, Spinach and Mushroom
Lactose free
Vegetarian
Oat
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200g plain flour
1 tbsp baking powder
20g vegetable oil, plus extra for cooking
250ml Alpro Oat Unsweerened Drink
250g baby spinach
300g chestnut mushrooms, sliced
2 large garlic cloves, thinly sliced
2 tbsp Alpro Plain No Sugars alternative to yogurt
Pinch of Paprika
Ingredients
200g plain flour
1 tbsp baking powder
20g vegetable oil, plus extra for cooking
250ml Alpro Oat Unsweerened Drink
250g baby spinach
300g chestnut mushrooms, sliced
2 large garlic cloves, thinly sliced
2 tbsp Alpro Plain No Sugars alternative to yogurt
Pinch of Paprika
Preparation
1
In a bowl mix together the flour and baking powder. Gradually whisk in the oat drink and stir in the vegetable oil, season with a little salt.
2
Heat a very small amount of vegetable oil in a non-stick frying pan and dollop in spoonful’s of the batter to make small pancakes. Cook for a couple of minutes over a low-medium heat and when bubble appear flip over and cook for a minute or two until golden and cooked through. Repeat with the remaining batter, you should have around 12 pancakes. Set the pancakes aside on a warm plate while you prepare the spinach and mushrooms.
3
Wipe out the frying pan and add a little extra vegetable oil. Cook the mushrooms for 4 - 5 minutes over a fairly high heat until just cooked and any liquid has evaporated. Add the garlic and cook for a minute until fragrant, then stir in the spinach, turn the heat down and cook until the spinach has wilted, season.
4
Arrange the pancakes on plates, top with the spinach and mushroom mixture then drizzle with the yogurt and sprinkle with a little paprika.
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