⏰ Prep 15 minutes
👶🏻 Suitable from 6 months
❄️ 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!
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
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)
Then pour 1-2 tablespoon of batter onto a non sticky skillet (or lightly greased with coconut oil) on a medium heat.
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.
Repeat until the pancake mixture is finished.