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Porridge Pancakes with Caramelised Banana and Pecans

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.