Savoury Pancakes (Gluten-free + Vegan)

A hearty breakfast made with oats, mushrooms, corn and herbs – these savory pancakes are light, fluff and totally customizable! Add in a variety of finely chopped veggies, fresh herbs and/or grated vegan cheese. Made with only feel-good ingredients, they’re gluten-free, versatile and super easy to whip up.
These pancakes with a savory twist is highly nutritious and make a healthy start to your day!

INGREDIENTS : –

• 1 1/2 cups oat flour
• 2 tsp baking powder
• 1/2 cup mushrooms, finely chopped
• 1/2 cup sweet corn kernels
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tomato, finely chopped
• 2 tsp chili powder (or more if desired)
• 1/2 tbsp Italian seasoning
• 2 tbsp mint leaves, roughly chopped
• 1 1/2 cup plant-based milk
• 2 tbsp olive oil

INSTRUCTIONS : –

1. Heat a tablespoon of oil over medium-high heat and add the onions, garlic, mushrooms and tomatoes. Sauté for about 5 minutes.
2. Remove from heat and allow the mixture to slightly cool.
3. To a mixing bowl, add the oat flour, baking powder, chili powder and Italian seasoning.
4. Add the milk and whisk to form a smooth batter.
5. Stir in the mint leaves.
6. Heat oil in a skillet over medium heat.
7. Using a ladle, pour the pancake batter and spread into an even circle.
8. Cook for 2-3 minutes or until the edges look dry. Flip over and let it cook for 1-2 minutes or until lightly golden and the center is cooked.
9. Garnish with sun dried tomatoes and mint leaves. Serve with vegan cheese sauce or ketchup.