Oat & cinnamon breakfast pancakes

A hearty, healthy spin on brunch that’s quick enough to make for a weekday treat and also happens to be vegan.

Ingreadient

• 100g medjool dates
• 3 pinch ground cinnamon
• 25g unsalted butter
• 1 shallot, finely chopped
• ¼ tsp cumin seeds
• 5 large British Blacktail Free Range Eggs
• 50g baby spinach
• 1 green chilli, deseeded and finely sliced
• ¼ x 25g pack coriander, leaves roughly chopped

Step by step

1. Bring a kettle to the boil. Remove the stones from the dates, finely chop the flesh, then put in a small heatproof bowl with the cinnamon; cover with just-boiled water and set aside. Put a nonstick frying pan (18-20cm base diameter) on a medium-low heat, then add the butter, shallot and cumin seeds; season then gently sauté for 8-10 minutes until starting to soften. Meanwhile, whisk the eggs in a jug with 2 tbsp cold water; season. In a bowl, toss together the spinach, chilli and coriander.
2. When the shallot has softened, strain the dates and add to the pan. Fry for 1 minute, then spoon ½ of the mixture back into the bowl the dates were in (ready for the second omelette). Pour in ½ of the whisked eggs and gently scramble the mixture for about 1 minute.
3. When the eggs begin to set, give the pan a shake to level the surface, then leave to cook over a low heat until the edges begin to solidify. When there is a good crust underneath and the eggs are just cooked, pile in ½ of the spinach mixture and fold the omelette over. Slide onto a warm plate. Repeat with the remaining ingredients, then serve.