Take all the healthy bits of porridge, pack it into a pancake, give a load of topping choices and if your family is anything like mine, you’ll see fun, smiles and full tummies at your breakfast table.
I have tried this with gluten free flour and alternative milks (like lactose free milk and almond milk) and they come out exactly the same – you wouldn’t even notice the difference.
- 100g oats (quick cook or rolled oats)
- 45g wholewheat flour
- 1 tbspn caster sugar (optional as bananas add sweetness)
- 1 tbspn ground flax seeds
- ½ tspn baking powder
- 250ml milk
- 1 tbspn coconut oil
- ½ banana
- Using a hand blender, mix all ingredients together to form a liquid batter for the pancakes.
- Stir with a spoon to collect any remaining loose flour or oats and blend again.
- Pour about 2 tablespoons of mixture onto a very hot non-stick frying pan.
- Once the bottom is cooked, flip over and cook the other side.
- Serve hot with any topping your child likes.
Replace the bananas with alternative fruits such as blueberries
Or even make gluten free or dairy free by substituting the flour with gluten free flour or the milk with soy or almond milk.
If you use gluten free flour, you need to increase your quantity of oats.