Pancake Tuesday 2024
Upside Down Protein Pancakes
Takes 30 minutes
Serves 8 pancakes
150g Flahavan’s Quick Oats
1 small pineapple
5 tbsp vanilla protein powder
1 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
1 large egg
2 large egg whites
1 tbsp soft brown sugar
2 tbsp butter or coconut oil
For the lime maple syrup
30ml maple syrup
Juice and zest of ½ a lime
- Remove the pineapple peel using a sharp knife and slice into 8 thin slices.
- Then, remove the core using a 3cm round cutter and trim into a ring shape using a 7cm round cutter. Finely dice any trimmings to serve alongside the pancakes.
- Place the ‘Flahavan’s Quick Oats’ into a food processor and process to a fine flour-like consistency. Place in a large mixing bowl with the protein powder, bicarbonate of soda, baking powder and a pinch of salt. Whisk to combine.
- Using an electric hand whisk whip the egg whites until you have stiff peaks. Meanwhile, combine the whole egg with the milk and add this into the oat mixture. Then, carefully fold in the egg whites.
- Heat a small knob of butter in a non-stick frying pan over a medium heat, place a ring of pineapple in the pan and sprinkle the top with a pinch of the soft brown sugar. Cook for 30 seconds before flipping over.
- Top the pineapple ring with a ¼ cup of the pancake batter and cook for 1 minute before flipping. Continue until all the batter is used up.
- Whisk the maple syrup with the lime zest and juice. Drizzle the pancakes with the syrup and serve with a dollop of yogurt on the side. Enjoy!
Spinach & Oat Pancakes with Scrambled Eggs & Honeyed Bacon
Serves 8 Pancakes
Takes 20 minutes
100g Flahavan’s Porridge Oats
240ml milk of choice
1 large handful of fresh spinach
2 tablespoons of natural yoghurt
2 tablespoons of Honey
1 level teaspoon of bicarbonate of soda
Salt and freshly ground black pepper
1-2 tablespoons of oil
8 streaky bacon rashers
2 tablespoons of honey
- Put the oats into a high-powered blender and pulse until they become a fine flour.
- Add in the remaining ingredients and blend to a smooth, thickened bright green batter.
- Heat the pan over a medium heat and brush with a little oil.
- When hot, add a ladleful of the batter to the pan.
- Swirl the pan to spread the batter and cook for 3-4 minutes until little bubbles appear on the surface then flip over and cook for another couple of minutes.
- They take a little longer than sweet pancakes. Keep warm while you cook the rest.
- Grill or oven bake your bacon.
- When almost done, brush generously with honey on each side and cook for another couple of minutes until golden and sticky.
- Scramble the eggs and serve with the pancakes and honeyed bacon.
- These pancakes can also be used with other fillings such as mushroom, ham, chicken or seafood for a light lunch or supper.
Banana & Oat Pancakes
Takes 15 minutes
Serves 2 people
1 cup of Flahavan’s Organic Oats
1 large banana
Dash of almond milk
Fresh berries of your choice
Almond butter (or any nut butter of your choice)
Maple Syrup or Organic Honey
- 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.