Hot Oatcakes - great pre-run breakfast

My daughter was off on a school camping weekend - yes the weekend with the storm warnings, but I suppose it'll be character-building - and my two sons wanted to run a mini-marathon (2.6 miles) - so I whipped up a bit of a decadent breakfast this morning. It is a really filling and nutritious breakfast, with slow-burning carbs to sustain you for longer, protein, calcium, great minerals and fibre - very wholesome and perfect before a big run or any strenuous exercise. I would have taken a picture bit the pancakes got wolfed down too quickly.

Hot Oatcakes with maple syrup and blueberries

150g self-raising stoneground wholemeal flour
1/2 tsp baking powder
50g unrefined porridge
2 eggs, lightly beaten
150ml milk
pinch of salt
15g caster sugar

1. Mix the dry ingredients together, then add the eggs and milk. Beat together until you have a smooth batter.
2. Heat a frying pan, melt a little butter and then cook 3-4 oatcakes at a time - use about a tablespoon of batter for each cake. Cook for a minute or two until bubbles start to appear and then flip over and cook for a minute on the the other side.
3. Serve with maple syrup and blueberries.