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), ground flax seeds, garlic powder, baking powder and salt to a large mixing bowl.

5Whisk to distribute and add milk and water.

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.