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Oat pancakes served on a plate

Oat pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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 

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal399
fat16g
saturates4g
carbs48g
sugars12g
fibre9g
protein12g
salt0.8g
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Ingredients

  • 1 orange , zested and juiced
  • 120g frozen berries
  • 1 small Pink Lady apple , finely diced
  • 100g porridge oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 100ml oat milk
  • 1 medium egg , lightly beaten
  • 1 tbsp cold pressed rapeseed oil
  • 50g fat-free Greek yogurt

Method

  • STEP 1

    To 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 2

    Blitz 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 3

    Heat 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.

Goes well with

Recipe from Good Food magazine, April 2019

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A star rating of 4 out of 5.5 ratings
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