Home
Recipes
Staffordshire oatcakes with mushrooms

Staffordshire oatcakes on a plate with mushroom and tahini filling

Staffordshire oatcakes with mushrooms

Name: Staffordshire oatcakes with mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: English
Ingredients: 85g porridge oats; 85g plain wholemeal flour; ½ tsp dried yeast; 4 tsp rapeseed oil plus a little for frying; 320g button mushrooms sliced; 4 tomatoes each cut into 8 wedges; 4 tbsp milled seeds with flax and chia; 4 tbsp tahini; a few coriander sprigs, chopped

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

plus at least 2 hrs proving

A star rating of 3.4 out of 5.9 ratingsRate

loading...

Cook savoury pancakes for breakfast using porridge oats. The recipe is vegan and healthy, too, providing folate, fibre, iron and two of your 5-a-day

Freezable (oatcakes only)

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sesame & ginger sushi bowls

A star rating of 4.7 out of 5.13 ratings

Summer roast chicken traybake

A star rating of 4.7 out of 5.17 ratings

Vegan lentil stew

A star rating of 3.5 out of 5.35 ratings

Ingredients

Nutrition

Units:

MetricUS

For the oatcakes

85g porridge oats
85g plain wholemeal flour
½ tsp dried yeast

For the topping

4 tsp rapeseed oil

plus a little for frying
320g button mushrooms

sliced
4 tomatoes

each cut into 8 wedges
4 tbsp milled seeds

with flax and chia
4 tbsp tahini
a few coriander

sprigs, chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal353
fat18g
saturates2g
carbs32g
sugars3g
fibre4g
protein9g
salt0.03g

Method

step 1

For the oatcakes, tip the oats and 350ml water into a bowl and blitz with a stick blender until smooth (alternatively you can use a food processor or liquidizer). Stir in the flour and yeast, cover and leave in the fridge overnight, or leave at room temperature for 2-3 hrs until bubbles appear.
step 2

Use kitchen paper to rub ½ tsp oil round a non-stick frying pan, then heat. Ladle in a quarter of the batter and swirl the pan to cover the base (the oatcakes should be a few millimeters thick, like a crêpe). Cook for 2 mins, then turn and cook for 2 mins more until golden. Make four oatcakes in the same way. If you're following our Healthy Diet Plan, chill two for another day. Will keep, covered in the fridge, for two days.
step 3

To make the topping for two oatcakes, heat 2 tsp oil in a non-stick pan, add 160g mushrooms and fry for 2-3 mins, stirring until softened. Stir in 2 tomatoes, then add 2 tbsp ground seeds and cook for 2 mins more. Reheat the oatcakes in a dry frying pan or the microwave if necessary, then spread each one with 1 tbsp tahini, the mushroom mixture and scatter with a little coriander before serving. On the second day, repeat step 3 with the remaining ingredients.

RECIPE TIPS

SIGN UP TO OUR HEALTHY DIET PLAN

Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

Recipe from Good Food magazine, January 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.4 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now