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Pancake Omlette

Pancake Omlette
Pancake Omlette


We wanted to make a super filling, super tasty & super healthy dish that resembled a Spanish Omelette. We were racking our brains about how to replace egg when we came up with the idea of using pancake batter! It took a while to refine but it worked really, really well! 1f603.png




  • 2 cups plain flour
  • 3 tbsp baking powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp paprika
  • 1/3 cup vegetable oil
  • 2 cups almond milk
  • 2 tbsp vegetable oil
  • 1/2 cup scallions (finely chopped)
  • 3 cloves garlic (minced)
  • 2 cups mushrooms (cut into quarters)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups potatoes (boiled & cubed)
  • 1 cup asparagus (chopped into 1 inch pieces)
  • 1 cup green beans (chopped into inch pieces)
  • 1 chilli (finely chopped)
  • 1 red pepper (finely chopped)
  • 1/4 cup scallions (finely chopped)


  1. 1.

    Put all the batter ingredients in a food processor & whizz them up into a cream.

  2. 2.

    Put the cream to one side.

  3. 3.

    Warm some vegetable oil in a high sided, non stick, oven safe pan.

  4. 4.

    Add in the chopped scallions & garlic & stir them round until you’ve released the aroma of the garlic.

  5. 5.

    Add the mushrooms, salt, pepper & stir them round until the mushrooms begin to shrink, darken & sweat.

  6. 6.

    Add the potatoes & stir them round until, they’ve taken on the juices & slight colouring of the ingredients already in the pan.

  7. 7.

    Add the rest of the vegetables to the pan & stir them round until they’ve started to soften, slightly!

  8. 8.

    Pour on the pancake mixture & move it round with the back of a spoon so the vegetable are well covered.

  9. 9.

    Fry the whole mixture on a low to medium heat for 3-4 minutes so the underside of the is cooked.

  10. 10.

    Take the pan off the stove & CAREFULLY cover it with tinfoil.

  11. 11.

    Put the pan in the oven (180℃ (352℉) for 1 hour (taking the tin foil off for the final 15 minutes (this releases the moisture & ensures the dish is cooked through.

  12. 12.

    Take the pan out of the oven, cover the pan with an upside down plate.

  13. 13.

    Put your hand on the bottom of the plate & your other hand on the pan handle, turn the pan over & take the pan away.

  14. 14.

    The whole meal will be on the plate, neat & tidy - if you’d prefer a slightly crispy crust, pop the plate in the oven & grill for a couple of minutes.

  15. 15.

    Cut into slices & serve immediately with a side salad. BOSH!