Most Sundays my husband Howard and I will make pancakes for breakfast. I make the mix the night before and Howard will cook the pancakes. We’ve been eating these porridge pancakes on Sundays for quite a few years now. I will make a big batch of the mixture. Howard will then cook all the pancakes and I will put any spare pancakes into the freezer. These are ready for my son Ted’s breakfasts during the week.
Ted is not the biggest fan of this scrummy breakfast but it makes my life so much easier. All I do is take one or maybe two pancakes, depending on how many Ted thinks he will eat, from the freezer and let them defrost overnight. In the morning I put the pancakes under the grill and heat it up. Finally I add maple syrup and cut it into pieces for my son to eat.
We try to add different fruit to our pancakes to add variety. At the moment, Ted seems to love strawberry pancakes with lots of strawberries in them. I use frozen fruit as I find this easier to keep especially at this time of year. In the past we have eaten raspberry, mango and even salted caramel pancakes. I love to experiment with this basic mixture as it’s so easy to do. Well worth a try.
Makes 12 – 14 pancakes
- Nutribullet or blender
- Large bowls x 2
- Small bowl
- Metal spoon
- Stick blender or fork
- Frying pan
- Ice cream scoop or a small ladle
- Fish slice
- Plastic brush
- Bananas x 2 very ripe
- Almond butter or cashew nut butter x 2 tbsp
- Oat milk x 400ml (or a milk of your choice)
- Ground oats x 200g
- Ground flax seed x 4 tbsp
- Baking powder x 1 tsp
- Maca powder x 1 – 2 tsp
- Ground cinnamon or ground sweet cinnamon x 1 tsp
- Fruit x 2 large handfuls (of your choice)
- Coconut oil for the pan
- Maple syrup or local honey to serve
- Grind the oats using the blender or nutribullet if not already ground.
- Add the oats to a large mixing bowl along with the baking powder, maca powder, ground flax seed and ground sweet cinnamon or ground cinnamon.
- Stir these ingredients together.
- Peel the bananas and roughly break them up in your hands.
- Put the pieces into the nutribullet cup along with the milk and almond or cashew nut butter.
- At this point add a couple of handfuls of fruit of your choice.
- Now blend all these ingredients together until smooth.
- Pour this mixture over the ingredients in the bowl and mix together.
- Either put in the fridge overnight or begin to cook.
- If storing in the fridge overnight, add more milk in the morning as the mixture may be very thick.
- Put the frying pan on a high heat and add a little coconut oil.
- When the pan is hot, add a scoop or two of the pancake mixture.
- Once the pancake starts to cook around the outside, it can be flipped over.
- Leave it to cook and then turn again.
- When the pancake is golden brown remove from the pan.
- Repeat this process with the rest of the pancake mixture.
- Once all the pancakes are cooked, serve with maple syrup and enjoy.
My Basic Porridge Pancakes Recipe is so easy and it makes my life that much easier in so many ways. It’s a simple recipe to follow and I can make the mixture the night before. Then store it in the fridge. Although, Howard will normally always tell me when the mix is thick and he had to add extra milk. So please bear this in mind if you make it the night before. All the ingredients in these pancakes are freezable too. I have never frozen the mixture but I’m sure it would be OK. However you decide to eat this delicious breakfast, as always, please enjoy.