Cheesy, chilli and pea pancake with vegetables
100g Oats ground into flour
1 tsp Baking powder
80g Cashews soaked for at least 2 hours
1 tbsp cider vinegar
20g Nutritional yeast
30g Vegan cheese
2 tbs Chopped chives
100g baby spinach
1 tsp flaked chilli’s
2 tbsp sweet chilli sauce
salt and pepper
2 tsp Chia seeds (optional)
oil for frying
For the Batter.… First blitz the oats in a blender until flour consistency then tip it in a large bowl then add the flour and baking powder. Tsp of salt. Next mix the cashews and water and blitz until smooth, now you have the milk. Gradually mix the milk with the dry mix to form a batter next add cider vinegar,, flaked chilli, chilli sauce give it a stir next add the nutritional yeast and the grated vegan cheese. Let it stand for 10 mins
Cook 1 finely diced onion in a pan until the add peas and chia seeds give quick toss add to the batter thin down with water until loose add chives, salt and pepper about 2 tbs of salt 1 pepper. Taste it and adjust to you preference.
Veg and pea mix… In a pan fry sliced onion until tender add the sliced leek and a little bit of water to produce steam add the chick peas lid on for a minute or two until the leeks are tender and beautifully green add peas quick toss off the heat add spinach season to taste lid back on and set aside.The spinach with wilt in the residual heat
In a none stick frying pan heat some oil and spoon in the pancakes 1 tbsp is good for 1 pancake make them as round as possible. Fry on both side until golden.
Put 2 oatcakes on a plate and spoon over the warm vegetables. Sprinkle some herb eg chive and spoon some extra chilli sauce if you like and tuck in while it’s still warm.
Cook all the mixture about 15 cakes. They will keep for a few days in the fridge and warm up nicely