Mediterranean Vegetable Pancake Recipe

 

 

 

MEDITERRANEAN VEGETABLE PANCAKES

Everyone loves pancakes so don’t just keep this delicious recipe for Pancake Day.  Try these tasty treats for an economical midweek family supper which ups everyone’s vegetable quota for the day.

Did you know that Oatly is naturally high in fibre, low in saturated fat and is cholesterol lowering? Just one 250ml glass of Oatly provides a third (1g) of the daily requirement of beta-glucans (soluble fibre) for cholesterol reduction.

Available from Waitrose, selected Sainsbury’s, Tesco, Morrisons and ASDA stores as well as Holland & Barrett and independent health stores, Oatly Organic and Oatly Enriched cost around £1.39 for a 1 litre pack.

Serves: 4

Preparation: 30 minutes

Cooking time: 15 minutes

 

Batter:

115g plain flour

pinch salt

½ tsp dried Italian herbs

1 large egg

300ml Oatly Enriched or Organic oat drink

olive oil for frying

 

Filling:

2 tbsp olive oil

1 large red onion, chopped

1 medium courgette, trimmed and diced

1 red and 1 yellow pepper, deseeded and chopped

1 clove garlic, crushed

125g young spinach leaves, washed and drained

190g jar or 180g sachet Stir- through tomato pasta sauce

 

  1. To make the batter, sieve the flour into a bowl with the salt, add the herbs. . Beat the egg with the Oatly then gradually beat into the flour to make a smooth lump free batter. Alternatively, put all the ingredients into a blender and blend until smooth.  Set aside. Heat the oven to 180Cº,(fan160C), gas 4
  2. To make the filling heat the oil in a large frying pan, add the prepared onion, courgettes, peppers and garlic and stir fry over a medium heat, for 5-6 minutes until just softened.  Add the spinach and sauce and toss together over the heat until the spinach has just wilted, remove from the heat.
  3. To make the pancakes, heat a small frying pan (18-20cm diameter) to a high heat, spray or brush a thin film of oil over the base. Add a small ladleful (approx 2 tbsps) of the batter and tilt the pan to swirl it around to evenly coat the base.
  4. Let it cook until all the liquid batter has set, lift the edge and the underneath should be golden brown. Flip the pancake over and cook the other side.  Slip the pancake onto a plate and repeat the cooking until 8 pancakes are made.
  5. Divide the vegetable filling between the pancakes and either roll up or fold into a cornet.  Place in a greased ovenproof dish and bake for 10-15 minutes until heated through the beginning to crisp.
  6. Serve with a crisp green salad.

 

NUTRITIONAL INFORMATION PER SERVING:

 

280 kcals

8.5g protein

13g fat (of which 2g saturated)

34g carbohydrate (of which 9g sugar)

0.9g salt

 

 

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