OATMEAL HOTCAKES AND MAPLE SYRUP FRUIT

PREP TIME: 20 MINS

COOK TIME: 15 MINS SERVES 6 (AS BREAKFAST)

4 bananas, sliced

2 x 125g punnets

blueberries

2 tsp fresh lemon juice 4 Tbsp sugar-free

maple-flavoured syrup 150g (1 cup) plain flour 21/2 Tbsp psyllium husks 50g (1/2 cup) instant oats 11/2 tsp baking powder

1/2 tsp bicarbonate of soda 1/4 tsp ground cinnamon 425ml (13/4 cup) buttermilk

or sour milk (see Cook’s Tip) 60g egg, lightly whisked 1 Tbsp canola oil

1 tsp vanilla essence

1 Combine bananas, blueberries, juice and 3 Tbsp maple syrup in a medium bowl. Set aside.

2 Combine flour, psyllium husks, oats, baking powder, bicarbonate of soda and cinnamon in a medium bowl. Whisk buttermilk, egg, oil, vanilla essence and remaining maple syrup in a small bowl. Add to the flour mixture and mix until just combined.

3 Spray a large non-stick frying pan with cooking spray. Heat over medium heat. For each pancake, spoon 2 Tbsp of the batter into the pan, spreading out to a 7-8cm circle. Cook for 1-2 minutes on each side or until the pancakes are golden brown.

4 Divide the pancakes between serving plates. Serve warm topped with maple syrup fruit.

COOK’S TIP

To make 1 cup sour milk, place 1 Tbsp fresh lemon juice or vinegar in measuring jug. Add enough skim milk to make 250ml (1 cup) total liquid. Set aside for 5 minutes before using.