Porridge Pancakes
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Gemma was introduced to this recipe on a fantastic plant based cooking course she took with Plant Academy. The recipe is from Arthur Potts Dawson, a great chef who champions sustainable cookery.
You’ll need a blender, mixing bowl and frying pan.
Serves 2 (4 small pancakes each)
Ingredients (when in italics available from the van)
175g Oats (Porridge or Jumbo) (appox 47p)
3 teaspoons Baking Powder (approx 10p)
1/2 teaspoon Bicarbonate of Soda (approx 3p)
275ml Oat Milk (make your own)
2 tablespoons maple syrup
1 teaspoon vanilla extract (make your own)
1 tablespoon Apple Cider Vinegar (approx 5p)
Total cost from Incredible Bulk approx £0.65
Method
Blend oats to a flour consistency then transfer to a bowl.
Mix the other dry ingredients in and then add milk and mix well.
It will be a thick batter mix.
Add a spoonful of the batter to a hot frying pan and use spoon to shape into pancake shape. Cook on medium heat for a few minutes and flip to cook other side for another 3 minutes until golden brown on both sides.
Stack and serve with favourite toppings - we love stewed apples and maple syrup!
Zero Waste Tips
If you do make your own oat milk, you can save time and not sieve the milk and reduce the amount of oats you add to allow for the extra pulp from the milk.
Avoid food waste and store any leftover pancakes (without toppings) in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster, oven or microwave until hot.