Porridge oat pancakes. These pancakes say ‘you may have your socks on backwards but at least you’ve had your brekkie’ and they are the perfect pancakes for a cold wintery morning when you’ve got a long day ahead. Porridge oats are full of fibre and are low GI so release all their good energy slooooooowly.
Short of time? Try one of our delicious pancake batter mixes, like Apple Crumble and Cinnamon, or Banana and Milk Chocolate. Perfect for a quick and scrumptious breakfast.
- 40g Porridge Oats
- 200ml Milk
- 1/2 an Egg
- 1/2 tsp Baking Powder
- 1 tbsp of Honey, Syrup or Sugar
- Butter for Cooking
For the Sweet Tooth
- Serve with Cinnamon, Icing Sugar, Berries or Golden Syrup
For the Savoury Tooth
- Serve with Salted Butter
Whisk up your Batter
- Measure out the porridge oats into a saucepan and add the milk.
- Cook over a low-medium heat stirring occasionally. We’re cooking the porridge with just over half the liquid you’d normally use if you were making porridge to eat for breakfast, so keep an eye on it. You want enough liquid so that the oats swell but not so much that your mixture is too wet.
- Cook until the liquid is absorbed.
- Transfer to a bowl and add the sugar or syrup, baking powder and 1/2 an egg. Stir the mixture until combined.
Cooking your Pancakes
- Heat some butter in a frying pan over a medium-high heat. Add a large tablespoon of batter per pancake and smooth the mixture into a circle.
- Cook until golden brown underneath and then flip (carefully) to cook the other side.
- Serve for a sweet breakfast with berries, a dusting of cinnamon, icing sugar or some syrup. For a savoury breakfast, melt some salted butter on top of the pancakes.