Savoury Breakfast Pancakes

Mykey and I have recently taken so eating low fat, minimal ingredient pancakes one day a week. We often have ones stuffed with fruit, for example today I have blueberry pancakes. We actually mixed the blueberries in the batter and it came out an absolute treat. It also fuelled my gym work out perfectly. I’m hoping to move away from wheat pancakes soon and experiment with rice flour etc.

On Sunday we had a busy day planned. A baking hot car boot sale and then the rest of the day doing the garden so having a very large breakfast was certainly on the cards. (We burnt it off, don’t you worry!)

 

Ingredients:

  • Self raising flour 250g
  • Oat milk 500ml
  • Two rashers of Redwood’s tempeh bacon
  • Half a can of reduced sugar and salt baked beans (or your own home made version if you have more time than we did.)
  • Two cloves of garlic
  • A large handful of fresh babyleaf spinach

Method:

  • Mix the self raising flour with the oat milk until you get a thick batter like mixture. Add more of each ingredient as appropriate.
  • Leave to sit for 1 minute.
  • Pour a teaspoon of rapeseed oil into a hot pan and make sure it runs over as much surface as possible.
  • Pour about half the mixture into the pan and leave to cook until the edges start to change colour and bubbles appear in the middle and then flip and repeat on the opposite side.
  • Place on a plate whilst you prepare the second pancake.
  • Once both pancakes are cooked, start heating your beans and gently fry your baby leaf spinach with the garlic and tempeh bacon until soft.
  • Pour over the top of the pancakes and sprinkle with some nutritional yeast for extra flavour and nutrition.

 

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