I never reallly enjoyed porridge until I moved to Ireland, now I love it for breakfast with fruit and yoghurt. The Irish soil and climate produces highly nutritious, good quality oats. The grains fluff up really well and have a lovely texture, not boarding school gloop


  • 150 g plain flour
  • 100 g wholemeal flour
  • 100 g porridge oats
  • 2 tsp baking powder
  • pinch salt
  • 50 g sugar
  • 2 eggs
  • 2 tblsp sunflower oil, plus extra for frying
  • 500 ml milk
  • fresh fruit, maple syrup and yoghurt to serve


  • Whisk together the oil, milk and eggs in a jug or bowl.
  • Sieve the flours, salt and baking powder into a bowl. Stir in the oats and mix well.
  • Make a well in the centre of the dry ingredients and pour in the liquid.
  • Mix well then allow to rest in the fridge for 20 minutes.
  • Heat a little sunflower oil in a non-stick pan.
  • Use two tablespoons of batter for each pancake and plop into frying pan. Cook for three minutes on each side. Keep warm while you make the rest of the pancakes.
  • Serve with maple syrup, fruit and yoghurt.


This is a great recipe to enjoy even more of this supergrain and very family friendly. Make up the batter and keep it in the fridge for weekend brekkie, just add a little more milk if it gets too thick. Serve with plenty of fresh seasonal fruit and Greek yoghurt. Delish!

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