Staffordshire oatcakes on a plate with mushroom and tahini filling

Staffordshire oatcakes with mushrooms

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(8 ratings)

Prep: 15 mins Cook: 20 mins plus at least 2 hrs proving


Serves 4

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

Nutrition and extra info

  • oatcakes only
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal353
  • fat18g
  • saturates2g
  • carbs32g
  • sugars3g
  • fibre4g
  • protein9g
  • salt0.03g
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    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
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 320g button mushrooms, sliced
    • 4 tomatoes, each cut into 8 wedges
    • 4 tbsp milled seeds with flax and chia
    • 4 tbsp tahini



      Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

    • a few coriander sprigs, chopped


    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.

    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.

    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.

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    Comments, questions and tips

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    Mary Holder's picture
    Mary Holder
    15th Jan, 2020
    The recipe makes 4 pancakes so if there are 2 people put 2 away for another day. Each person has 1 pancake.
    12th Jan, 2020
    This is not how you make a “Staffordshire” oakcake! If you want to make a “Staffordshire” oakcake see the Hairy Bikers recipe on the Good Food website.
    sendall's picture
    9th Jan, 2020
    The recipe says it serves four, but then describes making only four oatcakes and says "If you're following our Healthy Diet Plan, chill two for another day". Does that imply that each of the four people only has half an oatcake or should should the recipe say that it serves four people for one day but two people for two days?
    9th Jan, 2020
    I was wondering the same. I think it looks like one oatcake per person as the plan states they are for two people.
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