You might not believe us, but this recipe is actually very very good for you.
Oatmeal provides a great source of nutritious wholegrain and beta-glucan (soluble fibre) that's been shown to lower cholesterol. Plus rapeseed oil is low in saturated fat and rich in heart healthy monounsaturated and polyunsaturated essential fatty acids, omega 3, 6 and 9.
Oh and there's a few healthy vegetables thrown in there too...
Oat Pancakes with Mediterranean Vegetables
Prep time: 15 minutes
Cook time: 15 minutes
1 red onion, thickly sliced
2 courgettes, sliced
2 red peppers, sliced
1tbsp rapeseed oil + extra for frying
100g plain flour
1 medium egg
325ml semi-skimmed milk
50g sun-dried tomato paste
Place the vegetables on a baking tray and toss in the oil, season. Place under a preheated grill for 10-15 minutes, turning the vegetables occasionally.
Meanwhile, place the flour, oats and seasoning in a bowl, whisk in the egg and milk to make a batter.
Heat a little 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.
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.
Hints and tips:
Add some diced smoked back bacon with the vegetables for a meaty version. For extra flavour, try adding torn fresh basil or chilli powder.
Would you eat pancakes for dinner? Leave a comment below to be in with a chance of winning a £100 goodie bag.
PANCAKE RECIPE: CHICKEN BALTI PANCAKES
VALENTINE'S DAY RECIPE: GUINNESS TRUFFLES
RASPBERRY AND ALMOND MUFFINS RECIPE