For pancakes with a difference, add oats and cinnamon

OAT CAKES

PREP TIME: 10 MINS

COOK TIME: 30 MINS SERVES 2 AS A BREAKFAST

1 orange, zested and juiced

120g frozen mixed berries

1 small Pink Lady apple, unpeeled,

core removed, finely diced

100g rolled oats

1 tsp baking powder

1 tsp ground cinnamon

100ml oat milk

60g egg, lightly whisked

1 Tbsp olive oil

50g fat-free Greek-style

natural yoghurt 1 Put the orange juice, mixed berries and apple in a small saucepan. Bring to a simmer over medium heat. Simmer for 10-12 minutes, or until berries and apple soften. Remove pan from heat and set aside to cool a little. Add a little water if you’d like to thin the mixture out a bit. 2 Put rolled oats in a small food processor and process to form a coarse flour consistency. Transfer to a mixing bowl.

Add baking powder, ground cinnamon and orange zest. Stir well. Whisk together oat milk and egg in a small jug. Add to dry ingredients and stir to combine.

3 Heat a little olive oil in a medium non-stick frying pan over medium heat. Pour in 2 Tbsp of the batter to make a small pancake. Cook for 2 minutes, or until small bubbles start to appear on surface. Flip pancake over and then cook for a further 1 minute. Transfer to a plate. Repeat with remaining olive oil and batter. (You should end up with 6 pancakes.)

4 Stack pancakes on two warm plates. Spoon over fruit compote and top with dollops of Greekstyle yoghurt to serve.