So, for those people following the low FODMAP UK method kidney beans are now allowed and I would advise you to use tinned and rinse them well prior to using them. Beans are an excellent source of iron and fibre for vegans. Plus I was very surprised at how well these pancakes turned out with no eggs or milk added – just oats and water. If you like a savoury breakfast these pancakes are just the ticket!
- 85g Oats (use gluten-free for people with coeliac disease)
- 85g gluten free plain flour
- 1/2 teaspoon yeast
- 1 teaspoon of sugar
- A pinch of salt
- 350mls luke warm water
- 250g tinned rinsed kidney beans
- 250g chard or spinach works just as well
- 1 teaspoon of Moroccan spice
- 50g pumpkin seeds
- Toast the oats for 5 minutes in a non stick frying pan.
- Add the oats to lukewarm water and mix with a hand blender for a few seconds, then add the salt.
- Add the gluten-free flour sugar and yeast to the mix and leave to rise for 1 hour – or until you can see bubbles forming in the mix.the sugar is to feed the yeast and cannot be detected in the final mix.
- Make pancakes with a small spray of oil and a hot pan. The amounts make approximately 5 pancakes.
- Keep them warm.
- Use another spray of oil in the pan and fry the dry spice mix. Then add rinsed kidney beans, chopped chard and pumpkin seeds and fry until cooked.
- Add the beans mix to the pancake and serve.
- Makes five servings.
2 thoughts on “Staffordshire Oatcakes with a vegan filling”
Love the vegan filling! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I started a marathon training with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
Hi thank you for your comments and well done for the weight loss – that is a great achievement!