Oat pancakes with herb salad and dressing

Recipe by: Currabinny Cooks

Savoury and punchy, these richly flavoured oat and wholemeal pancakes are accompanied by a zesty feta cheese and cucumber salad

Oat pancakes with herb salad and dressing

SERVES

10

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

10

MINUTES

Ingredients

  • For the pancakes:

  • 400ml oat milk 

  • 1 tsp dried yeast

  • ½ tsp sugar

  • 225g oats

  • 80g wholemeal spelt flour

  • 80g plain white flour 

  • salt 

  • rapeseed oil for frying

  • For the salad:

  • 1 cucumber, deseeded and finely cut into small pieces

  • 2 tbsp white wine vinegar

  • juice of 1 lemon

  • sea salt

  • 1 tsp caster sugar

  • 2-3 good handful of chopped herbs (parsley, basil, mint, dill, chives and tarragon)

  • 100g feta, chunked

  • For the dressing:

  • zest and juice of 2 limes

  • 1 green chilli, finely chopped

  • 1 shallot, peeled and finely chopped

  • 1 tsp soy sauce

  • 1 tsp cider vinegar

  • 1 tsp honey

  • 1 thumb of ginger, peeled and grated

  • 2 garlic cloves, peeled and grated

Method

  1. Mix all the ingredients for the dressing together in a bowl and leave aside.

  2. Place the chopped cucumber in a bowl and add the vinegar, lemon juice, sea salt and sugar. Cover and leave to pickle for around 30 minutes in the fridge.

  3. Place the chopped herbs in a separate bowl and the feta in another, leave aside.

  4. To make the pancakes, blitz the oats in a food processor until you have a rough flour.

  5. Heat the oat milk gently along with 400ml of water until warm but not too hot. Mix a few tablespoons of this with the yeast in a small bowl and add the ½ teaspoon of sugar. Leaves this for 10 minutes until lightly frothy.

  6. Place the blitzed oats in a large mixing bowl along with the 2 flours and salt. Make a well in the middle and add the yeast mixture. Lave for another 10 minutes.

  7. Whisk in the rest of the warm oat and water until you have a runny but quite thick batter.

  8. Heat a little rapeseed oil in a frying pan and add a good ladle of batter to the pan. Flip after four minutes and cook on the other side for another 2 minutes. Place the cooked oat pancakes on a warm plate. You should be able to make around 8-10 from the batter.

  9. To serve, place a spoon of cucumber salad, chopped herbs and feta in the middle of the pancake and drizzle generously with the ginger dressing.

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