In this recipe, our Executive Chef creates a healthy Vegan alternative to pancakes with more nutritional benefits. Perfect for breakfast or a brunch option, perhaps served with a salad on the side.

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For the quinoa:

  • 100 grams organic quinoa
  • 40cl vegetable stock
  • 3 grams of ginger chopped
  • 3 grams of turmeric, finely grated or use ground
  • 1 clove of garlic finely chopped
  • 5 grams of ground flaxseed/basil seed or chia seeds

For the oat galette:

  • 20 grams of mixed nuts (flaked almond, walnut, macadamia, brazil)
  • 1 tablespoon of chopped scallion
  • 2 tablespoons of oat flour (oat flakes blend in a mixer will do)
  • 30 grams of organic vegan cheddar cheese


  1. Cook the quinoa, mixing all the ingredients together. Mix slowly until all the water is evaporated. 
  2. When cooked, add the ingredients for the oat galette.
  3. Leave to soak and rest for about 1 hour.
  4. Begin to make the galette (patty).
  5. Heat up a frying pan with coconut oil, add the galette and roast for a few minutes on each side, until nice light brown colour.
  6. Serve with your choice of sides. In this recipe, I roasted some cherry tomato, celery and added olive oil to the plate.