In my head, pancakes are about the most decadent thing you can eat for breakfast. Whether we’re talking about fluffy stacks of American style mofos drowning in maple syrup or petite little crépes stuffed full of Nutella. So, I was delighted when my Ballymapal (Maureen) introduced me to these beauties. They are simple to make, super tasty and healthy! For those of us who are big porridge fans, they’ll also get those oats into us in the summer when we might not feel like being warmed up from the inside. Also a great option for kids, who feel that they’re having a special breakfast and are still getting energy and protein. Without further ado… Here’s the recipe…


Serves 2

Pancakes with Blueberries and Greek Yoghurt

Pancakes with Blueberries and Greek Yoghurt


75 g porridge oats (regular or gluten free)

2 free-range eggs

1 banana

1 – 3 tbsp. milk (can also be nut milk)

1 tbsp. butter or coconut oil

Optional toppings – berries, apples, pears, peaches, cherries, cinnamon, greek yoghurt


  1. Mix together the oats, eggs, banana and milk with a fork until combined (stop adding milk once you reach a thick batter consistency). You can now leave it for up to an hour to thicken, or cook straight away!
  2. Heat the butter or oil in a frying pan until melted
  3. Put blobs of batter in the pan to form pancakes (I get 6 medium pancakes with this recipe)
  4. After about 3 minutes (when golden brown) flip the pancakes
  5. Cook on the other side for about two minutes
  6. Put on plates and top with whatever you fancy!

Pancakes with blueberries, cherries and peach

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