Staffordshire Oatcakes with a vegan filling

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!

Ingredients

• 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

Method

• 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.

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