A great way to reinvent and use up leftover porridge. These leftover porridge pancakes make a great weekend breakfast or brunch.
Preparation Time
10 Minutes
Cooking Time
20 Minutes
Serves
4
Equipment
Mixing Bowl, Wooden Spoon, Measuring Spoons, Weighing Scales, Frying Pan, Spatula.
Ingredients
Dry Ingredients:
150g Leftover cooked porridge
150g Self raising flour
1.5 tsp Baking powder
Wet Ingredients:
½ Banana, mashed
2 Flax eggs (2 tbsp of milled flaxseed and 4 tbsp water, left to stand for 5 mins)
100ml Milk of choice
Juice of 1 Lemon
1 tsp Vanilla extract
Toppings:
Dairy free plain yoghurt
Seasonal fruit or berries
Maple syrup
Coconut oil for frying
Method
Step 1:
Place all the dry ingredients in a bowl and combine together.
Step 2:
Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoon able batter than you can pour).
Step 3:
Heat a non-stick pan over a medium to high heat with a little coconut oil.
Step 4:
Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 16 pancakes out of the batter.
Step 5:
Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter).
Step 6:
Stack the pancakes onto a plate as you cook them and cover to keep warm.
Step 7:
Once the pancakes are all cooked, stack 4 pancakes on a plate and serve topped with all the toppings.
Click below to watch how Laura makes these pancakes!
