OAT PANCAKES WITH SMOKED SALMON & CREME FRAICHE

Makes 12 pancakes

● 200g (7oz) porridge oats

● 2tsp baking powder

● A good pinch of salt

● 200ml (7fl oz) oat milk or dairy milk

● 2 medium eggs

● Vegetable oil, for frying

To serve

● 125ml (4fl oz) crème fraîche

● 100g (3½oz) smoked salmon

● 1 ripe avocado, thinly sliced

● Freshly ground black pepper

● A little fresh dill, to garnish

Place the oats in a food processor and blend until they form a coarse flour. Place this oat flour in a large mixing bowl with the baking powder and salt. Add the milk and eggs, then beat with a wooden spoon to make a smooth, very thick batter. Leave for 10 minutes.

Heat a large frying pan until a little of the mixture sizzles. Brush the pan lightly with oil. Spoon a tablespoon of the mixture into the hot pan, spreading it gently into a neat circle. You will be able to cook 2-3 at a time. Cook over a medium heat until bubbles begin to form on the top then turn them over and cook the other side for about 2 minutes or until golden brown.

Place on a warm plate and cover with clingfilm and a clean tea towel to keep warm while making the remaining pancakes.

Serve 2 or 3 pancakes per person, topped with a spoonful of crème fraiche, smoked salmon and slices of avocado. Sprinkle with pepper and dill and serve immediately.