This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Spinach & Oat Pancakes with Scrambled Eggs & Honeyed Bacon
What could be better at a lazy weekend brunch than spinach pancakes with honeyed bacon?
Serves 8 pancakes|Takes 20 mins
INGREDIENTS:
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
4 eggs
8 streaky bacon rashers
2 tablespoons of honey
METHOD:
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.
