With our hectic lifestyles, stopping to take time to think about where our food comes from, the state of our agricultural industry or whether our neighbours are able to access or afford nutritious food isn’t necessarily high on the list of priorities. Which means it is nice when there are companies within the food industry that have the sustainability of our food system at the centre of what they do. Meet Get Farmed:
We declare that each delicious mouthful of our products will impact positively on the future of the Australian farming community. We believe in the need to support our local agricultural sector – for the quality of the food it produces, for the meaningful employment it creates and for food security for future generations of Australians.
Makes you feel warm and fuzzy inside huh?
So when the lovely people at Get Farmed contacted me to ask if I wanted to try some of their products, of course I said yes! And I know for a fact that they are lovely because when I received my parcel and in it was a box of their muesli that contained nuts, they happily sent me out a bag of their porridge oats to try instead.
Of course I have used the oats to make creamy, luscious porridge, but for this post I wanted to get a bit more creative. So I decided to give them a go in pancakes! Replacing some of the flour for the porridge oats still results in fat, fluffy pancakes but with a bit of that ‘chew’ you get from porridge. It makes them all the more satisfying to eat. I definitely recommend adding some oats into your batter next time you make pancakes, or you can use my recipe below…
Basic Oat Pancakes
Replacing some of the flour for the porridge oats still results in fat, fluffy pancakes but with a bit of that delicious ‘chew’ you get from porridge.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 minutes
- Yield: 6-8 pancakes
- Category: Breakfast
- ¾ cup self-raising flour
- ¼ cup porridge oats
- 1 cup milk
- 1 egg
- 25g butter that has been melted
- Sift together the self-raising flour and a pinch of salt. Add the porridge oats
- Beat together the milk and egg and then add to the dry mixture
- Whisk everything together until you have a smooth-ish batter (it will be a little lumpy because of the oats). Then whisk in the melted butter
- Rest the batter in the fridge for 30 minutes (it will become a thicker than normal pancake batter due to the oats absorbing the milk)
- Heat a small non-stick frying pan on a medium-high heat and drop in a ladleful of the pancake batter. Swirl the pan around so that the batter covers the base evenly
- When bubbles start appearing on the surface of the pancake, it is time to flip!
- Let the pancake cook for another 30 seconds then transfer to a covered plate to keep warm
- Repeat with the remaining batter then serve with your choice of toppings. Fresh strawberries and a drizzle of maple syrup is my favourite!
P.S. for those of you out there who have a nut allergy like me, Get Farmed make a really tasty fruit and seed muesli bar that is NUT FREE!
Do you think it is realistic for all Australians to buy locally sourced, sustainable and ethically produced food? Tell me why you think it is or isn’t in the comments below.
Disclaimer: I was provided with Get Farmed products free of charge; however I was not required to blog about them. All opinions are honest and my own.