Pancakes & Granola Breakfast Box
Red Berry Cream Pancakes & Peanut Butter and Jam Pancakes, Blueberry & Lime Granola, and Salted Caramel Granola
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8 unit(s)
Pancakes
(Contains Milk, Egg, Cereals containing gluten)
60 grams
Peanut Butter
(Contains Peanut May contain Nuts)
140 grams
Red Berry Compote
100 grams
Cream Cheese
(Contains Milk)
1 unit(s)
Lime
125 grams
Blueberries
600 grams
Greek Style Natural Yoghurt
(Contains Milk)
240 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
80 grams
Salted Caramel Sauce
(Contains Milk)
40 grams
Hazelnuts
(Contains Nuts May contain Nuts)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.
b) Warm four pancakes by popping them in the toaster for a couple of mins. If you're using the oven, pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins.
c) Spread the peanut butter over the warm pancakes.
d) Drizzle two packets of the red berry compote over the pancakes.
e) Stack your pancakes (2 per person) on each of your serving plates.
Enjoy!
a) If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.
b) Warm four pancakes by popping them in the toaster for a couple of mins. If you're using the oven, pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins.
b) In a medium bowl, combine two packets of red berry compote with two pots of cream cheese, then divide the red berry cream equally over the warm pancakes.
c) Stack your pancakes (2 per person) on each of your serving plates.
Enjoy!
a) Zest and juice the whole lime into a large bowl, then add the blueberries and 1 tsp of sugar. Stir to dissolve the sugar.
b) Divide two packets of Greek style yoghurt between your bowls.
c) Scatter two packets of granola over your yoghurt, then top with the lime and blueberry mixture.
Enjoy!
a) Divide two packets of Greek style yoghurt between your bowls, then swirl through three-quarters of the salted caramel sauce.
b) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
c) In a medium bowl, combine the chopped hazelnuts with two packets of granola and the chocolate chips.
d) Top your salted caramel yoghurt with the hazelnut and chocolate granola mixture.
e) Finish with a drizzle of the remaining salted caramel sauce. Enjoy!
