Porridge Pancakes

Porridge Pancakes

Age suitable:
8 months+
Servings:
6 pancakes

Dairy free, Gluten Free, Nut free, Protein rich, Soy free, Vegan, Vegetarian

5 stars

About the recipe

These high-protein, fibre-rich pancakes are the perfect way to use up leftover porridge—and they’re packed with nourishing ingredients like chickpea flour, banana, and hemp seeds.

Got leftover porridge in the fridge? Don’t toss it—turn it into these easy, protein-packed porridge pancakes!

This recipe is a brilliant way to reduce food waste while creating a delicious breakfast or snack for your little one. Made with chickpea (besan) flour for a gentle iron and protein boost, plus banana for natural sweetness, these pancakes are soft, nourishing, and freezer-friendly.

We love them topped with chia jam, a smear of nut butter, or simply served as finger food on their own. They’re gluten-free (depending on your porridge), dairy-free adaptable, and a perfect base for any toppings your little one enjoys.

Suggested age range:

Suitable from around 8 months+, once your baby has successfully tolerated egg and oats (and the texture is manageable for their stage of feeding)

Serving suggestions:

  • Serve warm or cold, as finger food
  • Top with chia jam, nut or seed butter, mashed berries or yoghurt
  • Cut into strips for baby-led weaning
  • Perfect in lunchboxes for toddlers and older kids

Storage tips:

Store in the fridge in an airtight container for up to 2 days.
Freeze individually for up to 2 months. Reheat in a dry pan or oven until warmed through.

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Ingredients

1 egg

1 small ripe spotty banana

1/3 cup leftover porridge (any type)

1/4 cup milk of choice

1/2 cup chickpea (besan) flour

2 tsp hemp seeds

1/4 tsp cinnamon

1/4 tsp bi-carb soda

1/4 tsp baking powder

1 tbsp butter or ghee for frying (or coconut oil for dairy-free)

Method

In a large bowl, mash the banana.

Crack in the egg and whisk until combined.

Add the milk, porridge, and hemp seeds, mixing well.

Sift in the chickpea flour, cinnamon, baking powder and bi-carb soda, and stir gently to combine.

Heat a frying pan over medium heat and add the butter or ghee.

Spoon the batter into the pan to create pancakes. Cook until bubbles appear on top, then flip and cook the other side until golden and cooked through.Serve warm or cool with toppings of your choice.

Ingredient Swaps:

  • Chickpea flour → Plain flour or buckwheat flour
  • Hemp seeds → Chia seeds or ground flaxseed
  • Butter/ghee → Coconut oil for dairy-free
  • Porridge type: Oat, millet, quinoa, or rice porridge all work well
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