Squidgy breakfast squares, perfect for whipping up the night before, storing in the fridge and grabbing on the way out of the door. Full of fibre, minimal sugars and ridiculously easy!

 

INGREDIENTS

  • 1 x pack of Griddle Choc Chip Pancake Mix
  • 250ml milk or plant based alternative
  • 2 eggs or 1 mashed banana for a plant based option
  • 1 tbsp cocoa powder

 

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METHOD

  • In a mixing bowl, combine the ingredients and whisk (mash the banana beforehand if using banana).
  • Line a sheet pan with greaseproof baking paper and pour in 2/3 of the batter.
  • Add the cocoa powder into the bowl with the remainder of the batter. You may need to add a dash more milk or water to create the same batter consistency here.
  • Dollop the rest of the mixture into the sheet pan and using a spoon, gently swirl through but be careful not to over-swirl (less is more!)
  • Pop into the fan oven for 8 minutes at 180 degrees celsius.
  • Once cool, use a pizza slice or knife to cut the marble cake into squares and store in a container in the fridge for up to three days!