Oat pancakes with fried mushrooms and natto

20min Used products: Natto

Makes about 14 small pancakes: 2 cups light spelt flour, 1 cup fine oats, 2 cups soya milk, 1 tbsp corn starch, 1 tbsp (corn) oil, ½ tsp sea salt, 2 tbsp sesame seeds, 1 tbsp rice syrup For the fried mushrooms: 2 tbsp olive oil, 1 pack of mushrooms (thinly sliced), 1 tsp herb salt, 1 clove of garlic (finely chopped), 2 tbsp chives (finely chopped), ⅛ tsp ground black pepper, 3 tbsp De Hobbit natto (or lupin natto)


Put all the ingredients in a mixing bowl. Mix to form a consistent batter. In a pan, heat a little oil on a medium heat. Spoon 3 batter rounds into the pan. Cook through on both sides. Fry the mushrooms in a little oil on a medium heat. Add the herb salt and the natto. Allow the mushrooms to caramelise. Add the remaining ingredients. Stir and remove from the heat. Serving tip: Serve the pancakes as you would mushrooms on toast.

See our assortiment