1Dice the mushrooms and the onion. Add to a large frying pan.

2Add 120 ml ~ ½ cup of water and mix to combine.

3Set heat to high and bring to a boil. Cook for 10 minutes or until all of the water has evaporated.

Lightly drizzle or spray with olive oil, stir and cook for another 5 minutes or until the mushrooms begin to caramelize. Stir frequently.

4In the meantime, make the batter. Add oat flour (or ground oats), garlic powder, baking powder and salt to a large mixing bowl.

5Whisk to distribute and add milk.

6Mix to combine using a spoon to make the batter.

7Add cooked mushroom mix and spring onions, if using, to the batter.

8Mix to combine.

9Wipe the frying pan clean or use a different one. Preheat it. Set heat to medium-high (induction #6). Brush or spray with oil and scoop the batter into the pan forming as many pancakes as it will fit. Cover with a lid and fry the pancake for 5 minutes.

10Flip them over and cook, uncovered, for another 2-3 minutes. Repeat with the rest of the batter.

11Add pancakes to plates.

12Top with yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) plain protein powder to the yogurt and mix until incorporated.

13Sprinkle with freshly ground black pepper.