Porridge Pancakes with Caramelised Banana and Pecans
By OcadoLife
Published on 07 April 2022
Hands up who frequently over-judges the amount of porridge you'll eat in the morning? It doesn’t have to be wasted. Now you can pop the extra in the fridge for a deliciously oaty weekend brunch. Soaking oats, or leaving porridge in the fridge, breaks down the starch, which makes it softer and easier to digest. The other benefit of soaking oats is that it reduces the phytic acid, which can inhibit the absorption of zinc and iron. Part of the joy of pancakes is the topping. Here we’ve created a real humdinger. Sweet, banana-ery, and crunchy, which is all offset with a dollop of sourness courtesy of the Greek yoghurt. You might make a little extra porridge just to keep for these pancakes. Looking for more pancake recipes? Look no further.Time and servings
17 minsTotal time
4Servings
10 minsPrep time
7 minsCooking time
Ingredients
- 75 g of porridge, (use leftover porridge if you can!)
- 0.5 tsp of baking soda
- 2 tbsp of maple syrup
- 1 handful of pecans
- 175 ml of milk
- 75 g of wholemeal flour, (or you can use spelt flour)
- 1 egg
- 1 tbsp of coconut oil, for frying
- 2 bananas, sliced 2cm thick
- 4 heaped tbsp of greek yoghurt
Method
Step 1
Place the porridge in a large bowl and stir in a splash of the milk to loosen, then add the flour, baking soda and egg. Mix together, adding the rest of the milk slowly, until it's the texture of thick double cream.Step 2
Heat a little oil in a frying pan. Pour enough batter into the pan to make a small, plump pancake. You might be able to fit a few in the pan. Cook for 2 mins, until just set. Flip and cook for 2 mins more. Cook in batches until all the batter is used. Remove and keep warm.Step 3
Place the pecans and banana slices in the pan, fry for 2 mins on each side until golden. Stir in the maple syrup, let it bubble for a second and serve over the warm pancakes with yogurt.