Savoury pancakes with caramelised red onions, feta, pesto and rocket

Unlike those pancakes that taste of cardboard, these flourless and sugar- free pancakes are really tasty and packed with protein and essential vitamins and minerals.

A really tasty lunch idea packed full of goodness.

Serves 1



125 g of organic jumbo oats

¼ tsp of Himalayan sea salt

2 eggs

½ tsp baking powder

250 ml milk of your choice

2 tsp coconut oil (or clarified butter)

½ red onion, sliced

25 g feta cheese

Sundried tomatoes, sliced

1 tbsp pine nuts

1 tbsp basil pesto

50 g rocket or watercress leaves



  • Place the oats in a blender and process until they resemble fine crumbs. Add the salt, baking powder, eggs and milk and process again until smooth.
  • Set aside for 5 minutes.
  • Heat 1/2 tsp of coconut oil in a small non-stick frying pan and fry the onion for about 5 minutes until soft and caramelised. Put onto a plate once cooked.
  • In the same frying pan, heat 1/2 tsp of coconut oil over a medium heat, pour in half the pancake batter and cook for 1 minute, flipping the pancake over and frying for a further minute on the other side until cooked through and lightly golden.
  • Remove carefully from the pan by sliding onto a plate, add the green leaves, caramelised red onion, crumbled feta and tomatoes on top and sprinkle with the parsley, and pine nuts.
  • Drizzle with the pesto and enjoy.