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Lactose free Vegetarian Oat

Pancakes with Garlic, Spinach and Mushroom

  • 45 mins
  • Pancakes with Garlic, Spinach and Mushroom

    Ingredients

    Serves

    • 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

    • 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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