Pancake Porridge

by Jenny

The clocks changing this weekend meant that I woke up early enough to catch the worst part of storm St Jude as it whipped round.  I gingerly opened my bedroom window to feel the sheer force of nature against my face, before retreating to the safety of my covers to spend the extra hour in bed listening to it whistle.

Cold mornings call for warm breakfasts.  After realising the sheer quantity of sugar in those little sachets of microwavable porridge I was addicted to I thought I would try my hand at my own version.  I combined porridge with my favourite hot breakfast, american style blueberry pancakes, because I would have them every day if it wouldn’t end up with me the size of a house.  I really like how the blueberries burst with every mouthful of porridge, it adds a great dimension to the texture.  I have read recipes that require grinding a portion of the oats before adding various sweeteners and spices to it, but I find that regular oats work fine on their own.


Pancake Porridge
serves 1

⅓ cup of oats
½ cup of milk
½ cup of blueberries (frozen or fresh)
1 tbsp flaxseed
1-3 tbsp maple syrup (depending on how virtuous I feel)
1 tsp vanilla extract

Mix the ingredients together in a saucepan and cook on a medium high heat until desired consistency, usually 3-5 minutes.

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