Porridge Pancakes with Grilled Honey and Orange Figs

This no-waste recipe uses leftover porridge to make delicious pancakes

Serves 4 | Takes 25 minutes

 

INGREDIENTS

50g Flahavan’s Oats

250 ml milk

OR 275g leftover porridge and a splash of milk

1 egg

50g plain flour

1 tsp baking powder

4 black figs

Knob of butter

Juice and zest of half an orange

1 tbsp honey

Greek yoghurt

 

METHOD

Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.

Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.

Sift in the flour and baking powder to the porridge and whisk to combine.

Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.

Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.

Serve the pancakes with the grilled figs and Greek yogurt.

 

 

Banana & Oat Pancakes

This substantial and delicious wholesome breakfast will set you up nicely for an active day!

Serves 2 | Takes 15 mins

 

INGREDIENTS

Pancake Mixture

1 cup of Flahavans Organic Oats

2 eggs

1 large banana

Dash of almond milk

Toppings

Fresh berries of your choice

Greek Yoghurt

Organic Flaxseed

Almond butter (or any nut butter of your choice)

Maple Syrup or Organic Honey

 

METHOD

Whisk the eggs in a large bowl

Mash the banana and add to the egg mix along with 1 cup of Flahavans Organic Oats

Add a good dash of almond milk to the mixture

Option to add frozen berries to the mix before frying

Heat a knob of butter on the pan at a medium heat.

Once the butter is melted and sizzling, spoon 2 x servings of the batter on the pan

Fry until golden and flip sides.

Serve with fresh berries, Greek yogurt, a sprinkle of organic flaxseed, a drizzle of honey or maple syrup along with a generous serving of almond butter – adding some salt to the sweet (our favourite combo)

Enjoy with a nice freshly brewed cup of coffee, or herbal tea!

 

Cinnamon Oat Pancakes

These pancakes are the perfect Saturday morning breakfast!

Serves 10 | Takes 15 minutes

 

INGREDIENTS

2 bananas(medium)

2 eggs

160g Flahavan’s Organic Jumbo oats

140g Glenisk BIO Organic Natural Yogurt

2 tsp cinnamon

2 tsp baking powder

1/4 tsp sea salt

Oil for cooking

 

METHOD

Place all ingredients apart from the oil into a blender and blend until smooth.

Heat a non-stick pan over medium heat and add a brushing of oil. When hot, pour pancake batter onto the pan cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another minute or until pancake is cooked through.

Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.

Stack pancakes and top with yogurt, fruit and honey.