Lactose free Vegetarian Oat

Pancakes with Garlic, Spinach and Mushroom

  • 45 mins
Pancakes with Garlic, Spinach and Mushroom



  • 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


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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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