Savoury oat pancakes with turmeric scrambled eggs

Since moving to Dublin I have been immersing myself in the foodie world here in the Irish capital and of course that means indulging in everyone's favourite meal: brunch.

One brunch I organised with some girlfriends over the summer was at Balfes at the Westbury Hotel. The menu had caught my eye because they had started a collaboration with Dublin’s Siobhan and Paul Byrne of BodyByrne Fitness, to design "nutritional healthy breakfast and brunch menu options with health conscious diners in mind."

In amongst all the usual brunch specialities - omelettes, blueberry and bacon pancakes and the inimitable Full Irish - there are selected BodyByrne menu items like Bircher Muesli, Eggs Florentine on wholemeal toast and... oat pancakes.

Savoury oat pancakes with turmeric scrambled egg | The Flourishing Pantry | healthy eating recipe blog

Ever the sucker for a savoury breakfast I chose the oat pancakes filled with scrambled egg and avocado filling and I was pretty pleased I did. They were so good that I vowed to have a go at making them myself at home. 

In doing the research for the recipe I realised that oat pancakes are often an Indian recipe in the guise of dosa or oat utthapam which I have been lucky enough to have for breakfast when I have worked in Mumbai. The Indian versions, like this one from Preety's Kitchen, can include coriander leaves, chopped onions and grated veggies in the batter which I love the sound of. 

But this time around I'm keeping things simple. The batter is a vegan recipe, using a flax-egg to combine the mixture (read on, it's not so difficult!). These pancakes are really filling and could be used for any meal of the day. Let me know what you think! 

PS. Massive thanks to blondie_bombshell on Instagram for testing this recipe for me and confirming it does taste great! xx

SERVES: 2 (makes approx. 4 pancakes)
PREP TIME: 20 minutes
COOK TIME: 15 minutes 

INGREDIENTS

Pancake mix: 

  • 1 cup (85g) oats
  • 1 tbsp flaxseeds
  • 1 tablespoon chia seeds
  • 350 ml of milk of your choice (I used almond, ridiculously excited to have found Tesco have started making their own at a slightly more reasonable price than competitors!)
  • pinch of salt
  • 1/4 tsp baking soda 
  • Oil for cooking 

Turmeric eggs:

  • 2 eggs 
  • 1/2 tsp turmeric
  • Splash of milk of choice 
  • pinch of salt and good grind of pepper 

INSTRUCTIONS

1. Put the flaxseeds in a cup with 3 tbsp of cold water and mix together. Pop in the fridge for 10-15 minutes to set into an egg like consistency. This is a flax-egg: see, it's easy! 

2. Put your chia seeds and oats in a Nutribullet or food processor and whiz them up until they become a fine powder, flour consistency. 

3. Put your oat and chia flour into a bowl and stir in the salt and baking soda. 

4. When the flaxseed mixture is ready, add this to your flour and stir in. Then gradually add your milk, stirring all the time to keep a smooth consistency. You might need more liquid to get the perfect consistency - just runny enough to be able to coat the surface of your pan. 

5. When all the milk is added I gave the mixture a little blitz with a hand-blender to make sure there were absolutely no lumps. Not essential but good for a smooth texture. 

6. In a pan (I used a frying pan that was 20cm diameter) heat a tbsp of oil until hot and ensure it's evenly distributed across the surface of the pan. Spoon in a ladleful of batter, quickly spreading it right to the edges of the hot pan to get it as thin as possible. 

7. Cook the pancake on one side for about 6-7 minutes. It should firm up and allow you to put a slotted turner underneath and flip it over. Or if you're clever you can just flip it in the pan! 

8. Cook for another 4-5 minutes on the other side until cooked through. Remove from the pan and lay out on a plate ready for the filling. 

9. While you're waiting for your pancake to cook you can make your turmeric eggs. In a cup whisk together the eggs, turmeric, salt and pepper until fully combined. In a small saucepan heat a little oil and then add the egg mixture, constantly moving until they scramble to your liking. Remove from the heat and fill your pancakes.

10. Serve with sliced avocado, or maybe some smoked salmon or veggies. Whatever takes your fancy! I found the batter made enough for 4 pancakes, but it will all depend on your pan size and thickness. 

Savoury oat pancakes with turmeric scrambled eggs | The Flourishing Pantry | healthy eating recipe blog
 
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