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 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
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.
Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!
Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.
We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek
The Perfect Porridge Recipe…
(Porridge on the hob with 3 topping variations)
Preparation time: 2 minutes
Cooking time: 5 minutes
120g Flahavan’s Oats
875mls of whole milk
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.
Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon