This recipe is a delicious, healthy and wheat-free alternative to a standard pancake recipe. We use oats in our pancake mix instead of normal plain flour, as oats give you a steady energy supply (great for breakfast) and help keep you fuller for longer.
Oat Pancakes with Fruit & Vanilla Yoghurt (Serves 4)
Preparation time: 15 minutes
Cooking time: 25 minutes
Preheat oven to: 180°C / Gas 4
1 large apple
½ cinnamon stick
1 star anise
Pinch grated nutmeg
200ml pomegranate juice
200ml grape juice
1 bowl 220g jumbo porridge oats
240ml natural yoghurt
½ teaspoon vanilla paste
1 bowl 60g jumbo porridge oats
40g brown rice flour
1 teaspoon baking powder
100ml apple juice
½ teaspoon ground cinnamon
2 free-range egg whites, at room temp
Groundnut oil, for oiling
4 sprigs mint (optional)
1) Core the apple, leaving the skin on, and cut into 8 segments. Place it in a heavy-based saucepan with the cinnamon stick, star anise, cloves, nutmeg and pomegranate and grape juices and cook over medium heat for 3 minutes. Remove the apple with a slotted spoon and reserve. Continue to boil the juice and spices for 15 minutes until reduced to a thick syrup, then pass through a fine sieve to remove the spices. Return the syrup to the pan with four of the apple pieces. Cook over a medium heat for 2 minutes. Using a hand-held blender, blitz to a smooth puree. Set aside.
2) Meanwhile, sprinkle the bowl of 220g of oats over a non-stick baking sheet and toast in the oven for 5 minutes. Remove from the oven and leave to cool.
3) In a small bowl mix the yoghurt and vanilla paste together.
4) Place the 60g bowl of oats, brown rice flour, baking powder, apple juice and cinnamon in a food processor and blitz to a smooth paste. Transfer to a mixing bowl. In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Using a large metal spoon, carefully fold the egg whites into the pancake paste, keeping as much air in the mixture as possible. Heat a large non-stick frying pan over a medium heat. Brush with oil and drop a large tablespoonful of batter per pancake into the pan. This will make pancakes about 6cm across, so you can make 4 at time. Cook for about 2 minutes, until small bubbles appear on the surface, then turn and cook for a further 2-3 minutes until golden. Transfer to a warmed plate and cover with kitchen paper while you make another batch. You should have enough batter for 8 pancakes.
Either stack the pancakes together on a serving dish or arrange two on each plate. Pour over the pomegranate and apple puree and top with the vanilla yoghurt. Spoon over the reserved poached apple segments and sprinkle the blackberries, raspberries and blueberries around the plate. Scatter over the toasted oats and decorate with the mint, if liked.
From The Pure Package: The DIET for FOOD LOVERS, by Jennifer Irvine.
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