Porridge Pancakes
DF | NF | RSF – Contains Gluten/Oats and Egg
Equipment
- 1 bowl
- 1 Frying Pan
- 1 Spatula
- 1 cup
Ingredients
- 1 egg
- 1 small ripe spotty banana
- 1/3 cup leftover porridge
- 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
- 1/4 tsp baking powder
- 1 tbsp butter or ghee for frying (can use coconut oil if dairy free)
Instructions
- Take out a large bowl and mash in the banana
- Crack in the egg and whisk
- Pour in the milk and mix
- Add in the porridge and hemp seeds and mix until incorporated
- Sift the chickpea flour, cinnamon, baking powder and bi carb into the bowl, mixing gently to combine
- Preheat a frying pan over a medium heat and add in the butter or ghee
- Once the pan is hot, spoon the batter into the pan to create your pancakes and fry on the first side until you see bubbles appear on top. Flip then cook on the other side until golden and cooked within
- *You can serve as is or topped with chia jam or your choice of nut butter
Notes
Age Appropriate: once tolerating egg and oats
Able to be frozen: yes
Tried this recipe?Let us know how it was!
+ show comments
- Hide Comments
add a comment