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.