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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