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Porridge Pancakes with Caramelised Banana and Pecans
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Serves: 4
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.
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Ingredients
- 75g porridge, (use leftover porridge if you can!)
- 175ml milk
- 75g wholemeal flour, (or you can use spelt flour)
- ½ tsp baking soda
- 1 egg
- 1 tbsp coconut oil, for frying
- 1 handful pecans
- 2 bananas, sliced 2cm thick
- 2 tbsp maple syrup
- 4 heaped tbsp 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.
Shop the ingredients
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