Pancakes – 9p-20p per person. (GF, carb free, sugar free options.)


Pancakes, pancakes… scrummy yummy pancakes. These are my favourite weekend breakfast, though they’re so quick to make that I sometimes manage them during the week too. I like weighing out the dry ingredients the night before so that I can just toss the milk and egg in while I’m still semi-comatose.  Yes… I’m sad like that and plan my breakfasts for the next day.

For some reason, I priced this up from my Aldi shopping list last week… no idea why that seemed like a good idea at the time but… yeah. Here we go.

Pancake base option #1

125g SR flour (around 4p for the Aldi one – this works brilliantly with GF too btw.)
50g sugar (4p Aldi – can use a tbsp honey/agave nectar if you’re avoiding sugar)
1 egg (15p Aldi free range)
5 fl oz milk/150mls milk (6p Aldi whole milk)

Around 29p for the batch and it easily feeds three of us (two adults and a pancake-mad toddler, who eats more of them than we do). Works out at 9p per head.

Pancake base option #2

Alternatively, 2 overripe bananas plus one egg will make a decent pancake batter 🙂

GF, carb free, refined-sugar-free, wheat free etc. and a good way to use up your extra bananas. 😉 At around 11p per banana this way works out at around 37p per batch and 12p per serving.


Optional: The zest of one lemon and a tbsp poppy seeds. I had a lemon that I used the juice of in another recipe so I zested it and froze the zest before squeezing. I just took it out of the freezer last night and added it to the mix this morning. The poppy seeds I collected from the garden when the flowers dried so for me these additions were free. At around 25p per lemon, and around 6p per tbsp poppy seeds, if you were buying these extra ingredients specially they would up the total to 20p per head. Still cheap for a Sunday morning treat, or a snack after school, but maybe best left for if you need to use up zest for something 😉


Mix up your basic batter (option #1 or option #2) and add the lemon zest and poppy seeds. Spoon a tbsp of mixture onto a griddle pan (with a little butter if it’s not non-stick) and flip when bubbles start appearing on the surface.Enjoy! 😀 Lovely with hot butter or lemon curd.



Dark chocolate and ginger flapjacks – 10p per square (approx)

Oh Oats, how do I love thee? Let me count the ways….

Generally, I’d say it’s too close to call whether porridge or flapjacks are my favourite oaty incarnation, but these might just push the vote. The dark chocolate and ginger stop them from being too sickly for an adult palate, while the creamy oats and the butter stop them from being too bitter for a child.

I tend to make them as an indulgent breakfast-bar for when I’m travelling – we take a lot of long trips in the car with horribly early starts, so it’s nice to be able to just get up and go without having to think about doing the pots before we set off. And at 10p a shot, they’re cheaper and a lot tastier than anything you’d find in a service station – more sustaining too, so you’re not still hungry for more treats afterwards.

To make these lovelies, you need:

DSC_2194400g oats – 30p for Tesco Value
1 pack of butter – 86p for Tesco Value
100g caster sugar – 13p (9p from Aldi)
1/2 bar of plain chocolate – 15p (30p for  one bar of Tesco Value)
A good tsp ginger – approx 5p (Tesco Value is 85p for 80g)

If you have a bit of space in your budget, you can add some raisins or seeds to this too – it just adds some interest to the texture.

Total cost: £1.49 – I got 16 squares out of this recipe, making it just under 10p per serving.

Cakes are a bit funny though – some people have more of a sweet tooth than others, and so decent portion sizes vary accordingly… I have often been tempted to just cut the slab in half for Daughter and I.

Melt the butter, sugar and chocolate together in a pan. Stir in the oats and ginger. Press out in a baking tray and pop into the oven for 25 minutes at 180C. The harder part comes now – cut into squares while they’re still warm and leave to cool. That part’s vital. If you try to eat them warm – tempting as that is – they’ll crumble into a big oaty mess and you’ll basically just be eating the mixture.

If – like I have on so many occasions – you fail at this stage and end up with a tray full of chocoaltey oats, don’t throw them out. Sprinkle them over plain yogurt, on ice cream, over stewed pears as a crumble… In fact, make two batches and do all those things anyway, because they’re all delicious.

Happy Tuesday!

— Farn ❤