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
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.
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.
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.
Arrange the pancakes on plates, top with the spinach and mushroom mixture then drizzle with the yogurt and sprinkle with a little paprika.