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
Prep:10 mins
Serves 2
1 orange, zested and juiced120g frozen berries1 small pink apple, finely diced100g porridge oats1 tsp baking powder1 tsp cinnamon100ml oat milk1 medium egg, lightly beaten1 tbsp cold pressed rapeseed oil50g fat-free Greek yogurt
STEP 1To 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.STEP 2Blitz 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.STEP 3Heat 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.
