Breakfast
Brunch
Porridge Pancakes
Serves
2
Prep in
Cooks in
Porridge is great, but porridge pancakes are greater.
This recipe is packed full of fibre, nutrition, and longer lasting energy.
Key Facts
- Gluten free
- Dairy free
- Fuller for longer
- Packed full of fibre
Ingredients
- 70g apple & cinnamon porridge (I use MOMA Foods)
- 1 egg (or a flax egg if vegan)
- 3-4 tablespoon ground almonds
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 scoop collagen (I use Planet Paleo)
- 1-2 teaspoon coconut oil
- Toppings of choice (I used coconut yoghurt, strawberries & tahini)
Preparation
01
Add boiling water to your porridge, leave for 5 minutes.
02
Whisk your egg, add to the pot with the rest of the ingredients & stir well.
03
Heat a pan on medium, add a tiny bit of the coconut oil, then spoon in tablespoon sized portions of your batter. Cook until bubbles appear, flip & cook for another 30seconds - 1 minute. They won’t be firm but they should be cooked in the middle.
04
Continue with the rest of the mix & serve with your toppings!
They’ll also freeze really well if you want to batch cook a few.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
