Looking for some weekend brunch inspo?! Try these delicious Banana & Oat Pancakes

flahavans's profile picture

flahavans

Looking for some weekend brunch inspo?! Try these delicious Banana & Oat Pancakes. Made with our delicious Oats and topped with our favourite summer berries! it’s the perfect way to start your weekend! What are your favourite toppings?! #FlahavansOats

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

Looking for some weekend brunch inspo?! Try these delicious Banana & Oat Pancakes

flahavans's profile picture

flahavans

Looking for some weekend brunch inspo?! Try these delicious Banana & Oat Pancakes. Made with our delicious Oats and topped with our favourite summer berries! it’s the perfect way to start your weekend! What are your favourite toppings?! #FlahavansOats

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

Eggs Benedict with Fresh Salmon @BordBia

Eggs-Benedict-with-Fresh-Salmon

A nice twist on eggs benedict – perfect for brunch, lunch or dinner.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 x 100g salmon darns
  • A little olive oil
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 1 tableps. white wine vinegar
  • 4 thick slice of sourdough bread, toasted

Hollandaise Sauce

  • 2 egg yolks
  • 1½ tablesp. lemon juice
  • 100g unsalted butter
  • Salt and pepper

To Serve:

    Fresh dill and black pepper to serve Mixed salad

To Cook

To cook the salmon:

    Heat the oven to Gas Mark 4, 180°C (350°F). Brush each piece of salmon with a little oil and season with salt and black pepper. Line a baking tray with parchment paper and place the pieces of salmon on it. Place in the oven and cook for 10 minutes.

To poach the eggs:

    While the salmon is cooking poach the eggs. Bring a large pan of water to the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To make the Hollandaise Sauce:

    Put the egg yolks and lemon juice in a food processor and whizz until the mixture is creamy. Melt the butter in a saucepan until it is sizzling hot. Keep the processor running and slowly pour in the melted butter. Taste and season with salt and pepper.

Serving Suggestions

Place the toast on plates, top with the salmon darn and poached eggs. Spoon over the hollandaise sauce and sprinkle with dill and black pepper. Serve with a mixed salad.

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 24g 

Fat: 52g 

Iron: 2.8mg 

Energy: 677kcal 

Homemade strawberry #cheesecake spread on top of buttery brioche toast. @KerrygoldUSA

  • kerrygoldusa
  • Homemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold


    INGREDIENTS:
    2 slices of brioche bread (1″+ thick)
    3 tablespoons Kerrygold Salted Butter
    1 teaspoon granulated sugar
    1/4 cup whipped cream cheese
    1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
    1/4 teaspoon orange zest (or orange blossom water)
    1/2 cup sliced strawberries
    Coarse sugar, optional
  • DIRECTIONS:
    Preheat a skillet over medium heat.
    Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
    Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
    In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
    Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional.
  • switchbackkitchenYum!
  • coastiekitchen@makinitmobetta
  • hezzidThese look amazing
  • skippingawayYum🍓

Homemade strawberry #cheesecake spread on top of buttery brioche toast. @KerrygoldUSA

  • kerrygoldusa
  • Homemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold


    INGREDIENTS:
    2 slices of brioche bread (1″+ thick)
    3 tablespoons Kerrygold Salted Butter
    1 teaspoon granulated sugar
    1/4 cup whipped cream cheese
    1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
    1/4 teaspoon orange zest (or orange blossom water)
    1/2 cup sliced strawberries
    Coarse sugar, optional
  • DIRECTIONS:
    Preheat a skillet over medium heat.
    Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
    Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
    In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
    Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional.
  • switchbackkitchenYum!
  • coastiekitchen@makinitmobetta
  • hezzidThese look amazing
  • skippingawayYum🍓

Eggs Benedict with Fresh Salmon @BordBia

Eggs-Benedict-with-Fresh-Salmon

A nice twist on eggs benedict – perfect for brunch, lunch or dinner.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 x 100g salmon darns
  • A little olive oil
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 1 tableps. white wine vinegar
  • 4 thick slice of sourdough bread, toasted

Hollandaise Sauce

  • 2 egg yolks
  • 1½ tablesp. lemon juice
  • 100g unsalted butter
  • Salt and pepper

To Serve:

    Fresh dill and black pepper to serve Mixed salad

To Cook

To cook the salmon:

    Heat the oven to Gas Mark 4, 180°C (350°F). Brush each piece of salmon with a little oil and season with salt and black pepper. Line a baking tray with parchment paper and place the pieces of salmon on it. Place in the oven and cook for 10 minutes.

To poach the eggs:

    While the salmon is cooking poach the eggs. Bring a large pan of water to the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To make the Hollandaise Sauce:

    Put the egg yolks and lemon juice in a food processor and whizz until the mixture is creamy. Melt the butter in a saucepan until it is sizzling hot. Keep the processor running and slowly pour in the melted butter. Taste and season with salt and pepper.

Serving Suggestions

Place the toast on plates, top with the salmon darn and poached eggs. Spoon over the hollandaise sauce and sprinkle with dill and black pepper. Serve with a mixed salad.

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 24g 

Fat: 52g 

Iron: 2.8mg 

Energy: 677kcal