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⏰ Prep 15 minutes

👶🏻 Suitable from 6 months

🌱 Vegan

❄️ Store in the fridge in an airtight container for a couple of days, or freeze for up to 3 months

LEFTOVER PORRIDGE PANCAKES with yougurt and peanut butter
I’ve never thought to use leftover porridge to make an other delicious breakfast ! Now I know that I can use the extra porridge I made to turn it into tomorrow's pancakes!


  • 200g cooked/leftover porridge

  • 1 ripe banana, small

  • 100 flour (I used wholemeal spelt flour)

  • 50ml oggs egg substitute or 1 egg (or you can use 1 flax egg)

  • 1 tsp vanilla extract (optional)

  • 1 tsp baking powder (optional, just makes them a little fluffier)

NOTE: if you like you can add to the mixture:

  • 1-2 tbsp maple syrup

  • 1-2 tbsp cocoa powder

  • 1 tbsp chia seeds

  • Handful of berries

  • Handful of chocolate chips

  • 1-2 tbsp peanut butter

  • 1 tsp cinnamon powder

LEFTOVER PORRIDGE PANCAKES with yougurt and peanut butter


  1. In a large bowl mash the banana the add all the rest of the ingredients and mix well until they form a smooth, thick batter. (add a little bit more flour if you think the batters it’s too wet)

  2. Then pour 1-2 tablespoon of batter onto a non sticky skillet (or lightly greased with coconut oil) on a medium heat.

  3. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook the other side until brown.

  4. Repeat until the pancake mixture is finished.

  5. Enjoy!

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