Easy Peasy Ready Brek Oatcakes

Breakfast is the most important meal of the day and I try to ensure that the family has a good breakfast. Sometimes it’s a cooked breakfast but on school days it may consist of porridge as it’s so easy to do. We normally have our Readybrek with an assortment of toppings – fresh fruit, nuts, raisins, maple syrup or honey. Sometimes we need nothing else and just have it as is. In fact, Aeryn loves hers just with milk.

Oats, as you know, have a number of health benefits. They lower cholesterol, reduce risk of heart disease and are filling so help with weight loss too.

Ready Brek is made with wholegrain oats and contain no added salt. It is packed with added calcium for healthy bones, teeth and muscles. Perfect for children.

I was asked to come up with a recipe using Ready Brek and I knew exactly what I was going to try.

From our days of living in Staffordshire, we’re huge fans of Staffordshire oatcakes. I wonder why you don’t get them around here as they are just delicious – much like a pancake but softer and well just delicious!

I had checked up the recipe several times but decided it looks far too much work. This time though, I decided to try out my own version of the Staffordshire oatcake and I have to say that they came out really well. There are some variations but they taste pretty like the original.

Here’s the recipe –

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Ready Brek Oatcakes Recipe

Servings

Oatcakes

Ingredients

• 100 g Ready Brek Original
• 2 tbsp plain flour
• 300 ml milk
• 1 large free range egg
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1 tbsp oil
• Oil to cook

Servings Oatcakes Ingredients 100 g Ready Brek Original 2 tbsp plain flour 300 ml milk 1 large free range egg 1 tsp baking soda 1 tsp cinnamon 1/4 tsp sea salt 1 tbsp oil Oil to cook

Instructions

1. Mix together the dry ingredients - oats, flour, baking soda, cinnamon and salt. I didn't blend the oats to make it more like the texture of flour as I thought that the Ready Brek is already pretty smooth. You can if you wish. 
2. To these dry ingredients add the milk, egg and oil. 
3. Heat a non stick pan. Add a little oil and spread with a brush. Make sure the pan is hot and then reduce to a medium heat.
4. Add about 1 serving spoon of batter to the pan. 
5. Let it cook and you should see some bubbles appearing. Turn over the oatcake and cook on the other side. 

   
6. Serve hot with toppings of maple syrup or honey.

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The children enjoyed their oatcakes this morning with maple syrup and banana and other toppings. And we were in time for school.

I actually quite like mine with an egg –

In collaboration with Ready Brek