Serves 4

For the Oat flapjacks:

1 cup flour
1 cup Jungle oats
1 tsp sugar
1 Tbs baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 ¼ cup buttermilk
4 Tbs vegetable oil
2 eggs

Place flour, Jungle oats, sugar, baking powder, bicarbonate of soda and salt into a bowl.
Whisk together buttermilk, oil and eggs in a separate bowl.
Add wet ingredients to dry ingredients then mix well to combine.
Heat a lightly greased frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.

For the spicy baked eggs and sausage:

2 Tbs olive oil
4 sausages
1 onion, sliced
1 tsp smoked paprika
1 tin chopped tomatoes
1 tsp sugar
Salt and pepper to taste
4 eggs

Preheat the oven to 200C.
Heat a pan (one that can go straight into the oven), then add the oil and heat.
Pinch pieces of sausage out of the casings, then place into the pan to brown on all sides. Discard the sausage casings.
Remove the sausage pieces from the pan and set aside, then add the onions and saute until translucent.
Add the paprika, tomatoes and sugar, then cook for 2 minutes.
Return sausage pieces to the pan, mix well then season with salt and pepper to taste.
Use a spoon to make 4 gaps in the mixture then crack the eggs into the holes.
Place the entire pan into the oven, then bake for 8 minutes (bake for longer if you prefer your eggs more cooked).
Serve the baked eggs on top of the flapjacks.