Jungle Oats Savoury Pumpkin Oat Flapjacks
(17 Jul 2017)

Savoury Pumpkin Oat Flapjacks

Savoury Pumpkin Oat Flapjacks

Serves 4
 
Recipe by Amy Hopkins
 
2 cups Jungle oats
1 tsp ground nutmeg
1 tsp ground cinnamon
Vanilla seeds from 1 pod (or 1 Tbs vanilla extract)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
150g roasted butternut
3/4 cup almond milk, plus 1 cup extra (or substitute regular milk)
4 large free-range eggs
Drizzle of olive oil, for frying
 
 
Toppings:
80g smoked salmon (or tinned salmon)
1 avocado, sliced
½ log soft creamy goat’s cheese (or feta cheese)
50g pumpkin seeds, chopped (optional)
1 lemon
 
 
1/ Start making the batter the night before, so that the oats have time to soak up all the flavours. Place oats, nutmeg, cinnamon, vanilla seeds, baking powder, baking soda and salt into a food processor and blitz to blend.
 
2/ Mash the butternut in a bowl then, using a hand-blender, blend ¾ cup milk with the butternut to form a purée. Add into the oat mixture.
 
3/ Crack the eggs into the oat mixture and blend again until well combined. Place the batter in a bowl, cover with cling film and place in the fridge overnight.
 
4/ By the morning the batter would have thickened quite a bit. Mix in the remaining cup almond milk to loosen the mixture.
 
5/ Heat a non-stick frying pan and drizzle in a little oil if necessary. Cook the pancakes in batches until golden. Set aside in the oven to keep warm. Do not pile on top of one another as the pancakes may stick. You should get 12 thick pancakes out of the mixture (10 to 15cm in diameter).
 
6/ Divide the pancakes among four plates. Divide the toppings over the pancakes and squeeze a little lemon juice over.

 

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