To celebrate National Porridge Week we're making these delicious oaty pancakes from Aveen Bannon. Amazing for brunch!


  • 100g Self-Raising flour
  • 50g Ground Almonds
  • 50g Oat Bran
  • 50g Quick Oats
  • 20g brown sugar
  • 20g butter
  • 2 eggs
  • 150 ml low fat milk or almond milk
  • 1/2 punnet of raspberries
  • 1/2 punnet of strawberries


  1. Melt butter in a pan over a low heat and allow to cool.
  2. In a large bowl mix self-raising flour, oats, ground almond, oat bran and sugar.
  3. Blitz the berries with milk until fully blended then mix in cooled butter
  4. Make a well in the flour and oat mix and crack in 2 eggs. Immediately add in half the blended milk and mix well.
  5. Slowly add in the remaining blended milk while whisking continually.
  6. Heat a non-stick frying pan over a medium heat then add a ladle of pancake batter.
  7. Cook until the top of the pancake begins to bubble then flip over and cook for a further minute.
  8. Serve with honey, Greek yoghurt and more fresh berries.

Serving: Makes 8 small or 4 large pancakes

Prep time: 7-8 mins

Cooking time: approx. 4 mins per pancake

Recipe courtesy of Aveen Bannon, Flahavan’s and Keelings