• 1 cup of wholemeal flour
• 1/2 cup plain flour
• 1 cup of oats
• Pinch of salt
• 1 cup of milk or dairy free milk
• 1 egg or flax egg
• 1-2 tins chopped tomatoes
• 1 tsp paprika
• 1 tsp mixed dried herbs
• 1 lemon juiced
• 1 small tub of ricotta
• 2 tbs almond cheese spread
• 1 tsp chilli flakes
• 1 bag of spinach
• 1 pack of sliced mushrooms
1 In a large bowl add the flour, oats and salt and mix. In a jug beat the eggs and milk.
2 Make a well in the centre and gradually add the milk into the flour mixture and whisk until a thin smooth consistency.
3 To make the pancakes, add some oil to a large flat frying pan, ladle the pancake mixture and swivel the pan until batter covers the base. Allow to cook and flip over. Repeat with the mixture.
4 For the filling add some oil into a pan, add the chopped tomatoes along with the paprika, herbs and chilli and simmer for 15 minutes.
5 Saute the spinach and mushrooms separately until cooked.
6 Allow the spinach mixture to cool and then add the ricotta and cheese spread, lemon juice into the mixture, season and mix until combined.
7 To make the pancake rolls, add some chopped tomatoes into an ovenproof dish and spread evenly.
8 Place the spinach filling in the middle of the pancakes and roll.
9 Place the pancake rolls alongside each other, top with remaining tomato mixture. Scatter with some flaked and ground almonds.
10 Bake in the oven for about 20 minutes until golden.