Porridge Pancakes
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- Serves: Makes 10–14 (depending on the size you make)
- Preparation: 5
- Cooking: 25
- Ready: 30
A traditional Icelandic pancake recipe made from the leftovers of the morning’s porridge – the sky’s the limit with the toppings!
Ingredients
- 11 oz/300 g porridge, left over from the morning or the day before
- ¾ cup plus 2 teaspoons (3½ oz/100 g) oat flour or white spelt/wheat
- 1-2 tablespoons coconut sugar
- 1 tablespoon olive oil or vegan butter
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt flakes
- ¾ cup (6 fl oz/175 ml) sparkling water, plus extra if needed
- avocado or olive oil, for frying
- sweet or savoury toppings, to serve
Method
Put all the ingredients, except the sparkling water and oil for frying, into a large bowl, then add enough sparkling water to make a thick batter, about ¾ cup (6 fl oz/175 ml) or as much as needed.
Mix together with a wooden spoon.
Heat a nonstick frying pan or skillet over medium heat, adding a splash of oil for frying. Use a heaping tablespoon of pancake batter for each pancake, add to the pan, and cook for 1-2 minutes, then flip and cook for another for 1-2 minutes on the other side until golden brown.
Put the pancake onto a serving plate and cover with a clean dish towel to keep warm. Repeat until all the batter is used. Serve the pancakes with sweet or savory toppings.
Additional notes
Recipe courtesy of Phaidon
Taken from Vegan at Home by Solla Eiríksdóttir, published by Phaidon
Photography © 2022 – Phaidon Press Ltd.
Phaidon is offering Meat Free Monday supporters 20% off the book via the Phaidon online store. Simply use the discount code VEGAN20 at the checkout.
“This is a traditional Icelandic pancake recipe that we make in the afternoon from the leftovers of the morning’s porridge. They are small and thick and have a unique name – Lummur – but it isn’t easy to translate. Sometimes we add rhubarb or blueberries to the batter, or for a savoury version, we add spinach, or fresh green herbs like basil, cilantro (coriander), or parsley, and skip the sweetener. All kinds of toppings can be added. Some suggestions are: almond butter; and sliced bananas; cherry tomatoes, soft vegan cheese, fresh herbs, and black sesame seeds; sliced avocado and dukkah; tzatziki; and baked beets (beetroot); spicy mayonnaise, cooked potato slices, and pickled onions.”
