top of page
  • Writer's pictureDanny Joyce | Editor

Pancake Tuesday Inspiration from Flahavan’s!

It's never too early to begin thinking about Pancake Tuesday!

Every year, Pancake Tuesday is a reason to celebrate. So why not add a dash of tantalising flavour with Flahavan's to your Pancake Tuesday?

Whether you prefer sweet or savoury, our Oaty Pancakes combine the perfect mix of both! These tasty yet nutritious recipes contain the most amazing, fresh ingredients, whether it be local Honey with Orange and Figs that appeals to you, or you fancy sticking to tradition with our classic Banana & Oat pancakes, Flahavan’s have got you covered!

Spinach and Oat Pancakes with Scrambled Eggs and Honeyed Bacon

Serves: 8 pancakes

Takes: 20 mins


• 100g Flahavan’s Progress Oatlets

• 240ml milk of choice

• 1 large handful of fresh spinach

• 2 tablespoons of natural yoghurt

• 2 tablespoons of Boyne Valley 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 Boyne Valley honey


1. Put the oats into a high-powered blender and pulse until they become a fine flour.

2. Add in the remaining ingredients and blend to a smooth, thickened bright green batter.

3. Heat the pan over a medium heat and brush with a little oil.

4. When hot, add a ladleful of the batter to the pan.

5. 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.

6. They take a little longer than sweet pancakes. Keep warm while you cook the rest.

7. Grill or oven bake your bacon.

8. When almost done, brush generously with honey on each side and cook for another couple of minutes until golden and sticky.

9. Scramble the eggs and serve with the pancakes and honeyed bacon.

10. These pancakes can also be used with other fillings such as mushroom, ham, chicken or seafood for a light lunch or supper.

Upside Down Protein Pancakes

Serves: 8

Takes: 20 mins


• 150g Flahavan’s Quick Oats

• 1 small pineapple

• 5 tbsp vanilla protein powder

• 1 tsp bicarbonate of soda

• 1 tsp baking powder

• A pinch of salt

• 150ml milk

• 1 large egg

• 2 large egg whites

• 1 tbsp soft brown sugar

• 2 tbsp butter or coconut oil

For the lime maple syrup

• 30ml maple syrup

• Juice and zest of ½ a lime


1. Remove the pineapple peel using a sharp knife and slice into 8 thin slices. Then, remove the core using a 3cm round cutter and trim into a ring shape using a 7cm round cutter. Finely dice any trimmings to serve alongside the pancakes.

2. Place the Flahavan’s Quick Oats into a food processor and process to a fine flour-like consistency. Place in a large mixing bowl with the protein powder, bicarbonate of soda, baking powder and a pinch of salt. Whisk to combine.

3. Using an electric hand whisk whip the egg whites until you have stiff peaks. Meanwhile, combine the whole egg with the milk and add this into the oat mixture. Then, carefully fold in the egg whites.

4. Heat a small knob of butter in a non-stick frying pan over a medium heat, place a ring of pineapple in the pan and sprinkle the top with a pinch of the soft brown sugar. Cook for 30 seconds before flipping over. Top the pineapple ring with a ¼ cup of the pancake batter and cook for 1 minute before flipping. Continue until all the batter is used up.

5. Whisk the maple syrup with the lime zest and juice. Drizzle the pancakes with the syrup and serve with a dollop of yogurt on the side. Enjoy!

Banana & Oat Pancakes by Yoga Maura

Serves: 2

Takes: 15 mins


• Pancake Mixture

• 1 cup of Flahavans Organic Oats

• 2 eggs

• 1 large banana

• Dash of almond milk


• Fresh berries of your choice

• Greek Yoghurt

• Organic Flaxseed

• Almond butter (or any nut butter of your choice)

• Maple Syrup or Organic Honey


1. Whisk the eggs in a large bowl

2. Mash the banana and add to the egg mix along with 1 cup of Flahavans Organic Oats

3. Add a good dash of almond milk to the mixture

4. Option to add frozen berries to the mix before frying

5. Heat a knob of butter on the pan at a medium heat.

6. Once the butter is melted and sizzling, spoon 2 x servings of the batter on the pan

7. Fry until golden and flip sides.

8. 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)

9. Enjoy with a nice freshly brewed cup of coffee, or herbal tea

Cinnamon Oat Pancakes

Serves: 10

Takes: 15 mins


• 2 bananas(medium)

• 2 eggs

• 160g Flahavan’s Organic Jumbo oats

• 140g Glenisk BIO Organic Natural Yogurt

• 2 tsp cinnamon

• 2 tsp baking powder

• 1/4 tsp sea salt

• Oil for cooking


1. Place all ingredients apart from the oil into a blender and blend until smooth.

2. Heat a non-stick pan over medium heat and add a brushing of oil.

3. When hot, pour pancake batter onto the pan cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula.

4. Flip pancake and cook for another minute or until pancake is cooked through.

5. Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.

6. Stack pancakes and top with yogurt, fruit and honey.

Porridge Pancakes with Grilled Honey and Orange Figs

Serves: 4

Takes: 25 mins


• 50g Flahavan’s Oats

• 250 ml milk

OR 275g leftover porridge and a splash of milk

• 1 egg

• 50g plain flour

• 1 tsp baking powder

• 4 black figs

• Knob of butter

• Juice and zest of half an orange

• 1 tbsp honey

• Greek yoghurt


1. Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.

2. Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.

3. Sift in the flour and baking powder to the porridge and whisk to combine.

4. Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.

5. Melt a knob of butter in a non-stick frying pan and cook spoonful’s of the batter in batches until golden brown on each side. Repeat until all the batter is used up.

6. Serve the pancakes with the grilled figs and Greek yogurt.

Pancake Tuesday, also known as Shrove Tuesday, falls on February 21st this year.

For more recipe inspiration visit

Slán go fóill.


Post: Blog2_Post
bottom of page