Oat pancakes
By Esther Clark
Make these oat pancakes for breakfast or brunch and top with berry compote and a dollop of yogurt. They're tasty, healthy and full of fibre and vitamin C
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Prep:10 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 399
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fat 16g
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saturates 4g
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carbs 48g
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sugars 12g
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fibre 9g
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protein 12g
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salt 0.8g
Ingredients
- 1 orange, zested and juiced
- 120g frozen berries
- 1 small Pink Lady apple, finely diced
- 100g porridge oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 100ml oat milk
- 1 medium egg, lightly beaten
- 1 tbsp cold pressed rapeseed oil
- 50g fat-free Greek yogurt
Method
To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.
Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.
Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.
