Roz Purcell’s simple oat pancakes recipe

fla simple oat pancakes fb apr 16

Think you’re looking at an indulgent desert? Think again! We love Roz Purcell’s Simple Oat Pancake recipe. Try it out today! PS. That’s Greek Yougurt not whipped cream!

50g Flahavan’s Oats
1 egg
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.

Dairygold Buttery Biscuits

Baking is a great way to get your kids interested in making their own food. On rainy days, it’s also a fantastic way to keep them occupied – especially with the promise of getting to eat the results! This quick and easy biscuit recipe is a great “starter bake” that shouldn’t take more than 20 minutes all in.
Half a Dairygold Baking Block
60g caster sugar
180g plain flour
Coloured icing tubes (optional)
First, preheat your oven to 150°C/300°F/Gas Mk 2.
Add the caster sugar and half a Dairygold Baking Block into a mixing bowl.
Get mixing! Dairygold Baking Block is so easy to mix, you can do this by hand.
Once combined, add the flour and mix until it forms a stiff dough.
Roll the dough out on a lightly floured surface until it’s about ¼ of an inch thick.
Use cookie cutters (whatever shape or size you fancy) to cut out the biscuits. Don’t forget to take the dough “scraps” that remain from your cutouts and re-roll them to get a few extra biscuits into your batch.
Pop them onto a baking tray and add them to the oven.
They should be ready in about 10 – 12 minutes, or when they’re golden around the edges.
Once you’ve removed them to cool on a rack, the real fun can start – decoration time! Get little tubes of coloured icing from your supermarket’s baking aisle and let your junior bakers apply the finishing touches to their handiwork.

Dairygold Classic Scones


12 mins

Plain scones are the cornerstone of Irish afternoon tea, especially when spread with Dairygold and a dollop of jam!


  • 175g Dairygold Baking Block
  • 900g plain flour
  • 50g caster sugar
  • 3 tsp baking powder
  • 3 eggs – hold a little back to glaze
  • 425ml milk to mix – hold 100ml back until needed


Preheat your oven to 180°C/350°F/Gas Mk 4.

Sieve the flour, sugar and baking powder together into a large mixing bowl.

Rub the Dairygold Baking Block into the dry ingredients until you’ve formed a breadcrumb texture.

In a separate bowl or jug, mix your eggs and milk together, then pour into the larger bowl, making a well in its centre.

Continue to mix until you have formed a soft dough, using the extra milk if needed.

Remove your dough from the bowl and knead lightly on a floured board before rolling it out to 1 inch in thickness.

Cut the dough out into rounds and brush them with the remaining egg to glaze.

Place on a baking sheet and bake in your preheated oven for 10-12 minutes.

To serve, spread with Dairygold and strawberry or raspberry jam.