Reducing your food waste is one small, positive change you can make for our planet. Zero waste chef, Max La Manna, shares his recipe for zero-waste oat milk and pancakes, showing you how you can save your food scraps from going to waste.
Pukka Herbs and the Soil Association Charity are campaigning together to inspire more of us to take small positive steps to support nature every day. We share a common belief that human health and wellbeing is dependent on the health of our soil and planet, and both want a world where our food, farming and land use restores nature, promotes health and creates a safe climate. Organic is designed to respect nature and to enhance the health of soils, water and air, of plants and animals.
Learn more about organic by visiting the Soil Association website.
What you need:
For the oat milk
250 grams organic oats
1 litre water
For the pancakes
Strained oat pulp from oat milk
260 grams organic self raising wholemeal flour
310 ml organic oat milk
coconut yoghurt (optional)
fresh organic blueberries (optional)
Add your oat milk ingredients to a blender and blend it for 15 seconds
Place cheese cloth, nut bag or old t-shirt over a large mixing bowl
In batches, strain the oat milk through your cloth into the bowl
Once your milk is strained, it's ready to drink! Use what you'd like now or store in the fridge for later
Add the leftover oat pulp, flour, some oat milk to a mixing bowl and mix together to make a batter
In small batches, add the batter to a frying pan over a medium-high heat
Cook the pancakes to your liking and serve with your preferred toppings. Max recommends coconut yoghurt, blueberries and maple syrup