Leek and Oat Savoury Pancakes

             Leek and Oat Savoury Pancakes

1 tbsp olive oil

1 leek, thinly sliced

4 sun dried tomatoes, drained and chopped

100g rolled oats

250ml milk

3 eggs, beaten

50g plain flour

2 tsp baking powder

Pinch salt

1 tbsp sunflower oil

Put oats in a large bowl, add the milk, let the oats soak overnight if possible, but for at least 30 minutes.
Mix in the eggs, flour, baking powder, salt and sunflower oil using a hand whisk to get a fluffy mixture.
Heat the olive oil in a frying pan, add the leeks and cook until soft, stir in the sundried tomatoes and cook for a further minute, stir into the pancake mixture.