LEFTOVER PORRIDGE PANCAKES 🥞

⏰ 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

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!

Ingredients

• 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

Method

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!

Get the Bamboo plates by click HERE and use the code YLB10 to get 10% discount

Get the Doddl clever cutlery by click HERE and use the code doddlYLB10 to get 10% discount