Ingredients
1 cup oat flour (I literally popped gluten free oats into a food processor and blitzed into a flour)
1 cup oat milk
1 large clove garlic (smoked if possible)
1 small red onion
1/2 tsp turmeric
1/2 tsp ground coriander
Pinch salt
To Fill
1 small creamy avocado
2 large tomatoes (which ever are in season)
3 tbsp mango chutney
Sprinkle of black and white sesame seeds
Handful of fresh coriander
Method
Prep the tomatoes by drizzling in a dash of olive oil and either roasting in an oven at 180ºC for 15/20 minutes whilst making the pancakes (you can also pop them in a frying pan if preferred)
Finely chop the onion and mince the garlic
Pop the oat flour, onion and minced garlic into a mixing bowl followed by the oat milk
Bring the mixture together with a fork or whisk adding the pinch of salt, turmeric and coriander
Pop the bowl in the fridge for no more than 5 minutes as we don't want the oats to absorb too much liquid
Heat a pancake skillet pan with a drizzle of olive oil then add a ladle full of the pancake mix, then cook until golden on each side
Repeat until all 4-5 pancakes are made
To Serve
Slice the avocado, take the tomatoes out of the oven and assemble into each pancake
Top with a sprinkle of sesame seeds and a generous portion of mango chutney and garnish with fresh coriander
Enjoy!
