Not long to go now.
This year's Pancake Tuesday (or Shrove Tuesday, as some still call it) is coming up on Tuesday, February 16th.
And if you were thinking that this year, you want to up your game a little (after all, we could all do with a treat right about now), you have come to the right place.
We recently reached out to Flahavan’s to get them to help us with some pancake recipes that were just that little bit extra – without being too complicated or too pricey to shop for. And here is what they came up with:
Porridge Pancakes with Grilled Honey and Orange FigsThis no-waste recipe uses leftover porridge to make delicious pancakes
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
MethodPlace 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 and Oat Pancakes
This substantial and delicious wholesome breakfast will set you up nicely for an active day!
Serves 2 | Takes 15 mins
IngredientsPancake 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
MethodWhisk 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 yoghurt, 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 PancakesThese pancakes are the perfect Saturday morning breakfast!
Ingredients2 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
MethodPlace 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 the process until you run out of batter, keeping them warm in a low oven until all are cooked.
Stack pancakes and top with yoghurt, fruit and honey.
