• 2/3 cup oats
  • 1/2 cup spelt flour/wholemeal flour
  • 1 cup water/almond milk
  • 3 Tbs flaxseed/ or 1 egg
  • 4 Tbs Extra virgin olive oil
  • 1 Ts bircabonate of soda
  • Pinch of salt
  • Bunch of spinach
  • 8 Mushrooms



  1. Mix all ingredients in a blender for about 5 minutes until smooth.
  2. Heat a frying pan on medium gas, add a bit of oil and spread the mix to create a thin oatcake, use a lid and flip it over after 5 minutes.
  3. If the mix is very thick add some water, you don’t want it too runny or to thick. You can serve with sautéed spinach and mushrooms.
  4. This is how I do it:
  5. Heat olive oil in a large skillet over medium heat. Sauté garlic in the oil until tender. Add the mushrooms and after 3 to 4 minutes toss in the spinach, stirring constantly for a few minutes.

Benefits: Spinach are low in fat and even lower in cholesterol.

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  • Cooking Time: 20 minutes
  • Yields: 8/10 oatcakes