Porridge Pancakes
Dairy free, Gluten Free, Nut free, Protein rich, Soy free, Vegan, Vegetarian
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.
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
Let’s Search
What’s on your mind?
Lasagne Soup
This is one of those meals that tastes like you spent hours cooking… but really it’s just a throw-everything-in-a-pot situation. It has all the cosy flavours of lasagne without the layering, baking or dishwashing marathon. Rich tomatoey broth, tender pasta, hearty mince and creamy cheese on top… honestly the ultimate comfort food. I also love … Continued
Chicken Meatballs in a Gingery Broth
This is one of those meals that feels a little bit special, but is actually so simple to make. The meatballs are soft and full of flavour, and cooking them directly in the broth not only keeps them incredibly juicy, but also adds so much depth to the soup itself. It’s the kind of dinner … Continued
French Toast
There’s something so comforting about French toast, especially when it becomes one of those go-to meals you can rely on for everyone in the family. This version, from our book Toddler to Table, is exactly that. It’s simple, nourishing, and incredibly versatile. Whether you’re feeding a baby just starting solids, a busy toddler, or yourself … Continued
Chia Gel
Chia seeds are one of those small-but-mighty foods that we come back to again and again, especially when supporting little tummies through the transition to solids. They’re incredibly nutrient dense, meaning even a small amount delivers a beautiful boost of fibre, healthy fats, protein, calcium and magnesium. One of the biggest reasons we love chia … Continued
Baked Pumpkin Risotto
I love risotto… but I do not love standing at the stove stirring for 40 minutes while someone’s asking for a snack or hanging off my leg. This baked version is my little kitchen hack. You get that creamy, cosy risotto texture without the constant stirring. The pumpkin softens and melts into the rice, making … Continued
Butter Chicken
This is one of those meals I make when I want everyone at the table to eat the same thing… and actually enjoy it. It feels like a proper comfort dinner, but it’s still gentle enough for babies. The pumpkin softens into the sauce and makes it naturally sweet and creamy, which means you get … Continued
Chicken & Mushroom Meatballs
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning. Using chicken thighs keeps them tender and higher in key nutrients … Continued
Chicken & Pasta Soup
This is chicken noodle soup’s heartier, toddler-friendly cousin. The pasta cooks right in the broth and soaks up all that goodness, which means it turns thick, cosy and easy to scoop. No slippery noodles sliding everywhere. No watery broth left behind. Just a nourishing, comforting bowl that little ones can actually manage. It’s packed with … Continued