Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

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! 

vegan savoury crepes
vegan savoury turmeric crepes