Porridge Pancakes


Sometimes you just need a grab-and-go breakfast and this recipe offers just that, as well as plenty of complex carbohydrates and quality fats to keep you fuller for longer. It is also an absolute favourite on my 4-year old’s menu right now and is so versatile, that with small tweaks, you can turn it into a savoury breakfast, too! And if time allows, soak the oats overnight to make them more digestible.



natural yoghurt*, berries, home-made jam or nut* butter, or with smoked salmon* and avocado. 




30g of ground almonds* or desiccated coconut 


raisins and honey for a savoury version 


eggs* with 2 Tbsp of ground flaxseeds or 1 medium banana

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Adjust Servings
180g jumbo oats
350ml milk alternative, such as almond*
1Tbsp coconut oil + more for greasing the pan
2 eggs
30g raisins or sultanas
1/2tsp ground cinnamon
pinch sea salt
1Tbsp raw honey or maple syrup
small frying pan
hand blender
small over rack


Step 1
Blend all ingredients until smooth, yet rather thick. Add more milk if needed.
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Step 2
Heat up a teaspoon of coconut oil on a pan and slowly pour in a portion of mixture, about 1 cm thick. Cook on a medium heat. Gently lift with a spatula to allow for the oil to get underneath the pancake.
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Step 3
Once golden, slide onto a side plate. Grease the pan if needed and place the pancake back on the pan flipping it upside down (cooked side up). This may require some skill, so if unsure - you can always cut the pancake half when still on the pan and flip both parts with a spatula - one at a time.
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Step 4
Cook for as long as needed for the other side to brown, and cool down on a rack (this will allow for moisture to evaporate, leaving you pancake crispy rather than soggy).
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Step 5
Grease the pan and repeat with the remaining mixture. This batch makes approximately 3-4 pancakes. Once cooled down, they can be stored in the fridge for up to 3 days and reheated on a dry pan.
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