Multigrain pancakes with poached rhubarb

Light, fluffy and full of flavour! Stack them high and get stuck in.

Serves 6 (Makes 18) • Ready in 30 mins

For the pancakes:

100g oat flour

75g buckwheat flour

2tsp baking powder

¾tsp bicarbonate of soda

75g granulated sugar

45g rolled oats

350ml buttermilk

300ml oat milk

1 egg

50g unsalted butter, melted Handful of pomegranate seeds, to serve

For the poached rhubarb:

400g rhubarb, trimmed and cut into 5cm pieces

300ml pomegranate juice 1 vanilla pod

1 orange, zest pared with a vegetable peeler

150g caster sugar

2 star anise

1 In a large bowl, sift the flours, baking powder, bicarb, sugar and ¾tsp salt, and stir through the oats. In a jug, whisk the buttermilk, oat milk and the egg. Add to the dry ingredients and whisk until smooth. Fold through the melted butter and leave to rest.

2 For the poached rhubarb, add the ingredients to a pan and bring to the boil. Turn down the heat, cover and simmer for 5-6 mins, until the rhubarb is just tender. Remove with a slotted spoon and transfer to a dish. Bring the leftover juice to the boil and reduce by two-thirds until thick and syrupy. Strain rhubarb, reserving the syrup.

3 Heat a non-stick frying pan over a medium heat and ladle in the batter. Fry for 3-4 mins until bubbles come to the surface and pop. Flip the pancakes and fry for 2-3 mins on the other side until cooked through.

Transfer to a plate and continue to cook the batter to make 18 pancakes. 4 To serve, stack the pancakes, top with the rhubarb, drizzle over the syrup and scatter with the pomegranate seeds.

Per serving: 503 cals, 12g fat, 6g sat fat, 86g carbs