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Oat Pancakes with Mediterranean Vegetables

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Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4

1 red onion, thickly sliced
2 courgettes, sliced
2 red peppers, sliced
1tbsp Mr Hugh's rapeseed oil + extra for frying
100g plain or wholemeal flour
50g oatmeal
1 medium egg
325ml semi-skimmed milk
50g sun-dried tomato paste

  1. Place the vegetables on a baking tray and toss in the Mr Hugh's and season. Place under a preheated grill for 10-15 minutes, turning the vegetables occasionally.
  2. Meanwhile, place the flour, oats and seasoning in a bowl, whisk in the egg and milk to make a batter
  3. Heat a little rapeseed oil in a 20cm frying pan and add a little of the batter, swirl the pan to form a thin layer coating the base of the pan. Cook for 1 minute on each side or until golden. Repeat to make 8 pancakes, separating them with squares of baking parchment.
  4. Stir the tomato paste into the vegetables and spoon in the centre of the 8 pancakes, fold in the sides then roll into a parcel.

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