Oat Pancakes with Fruit & Vanilla Yoghurt

B.Pancake
Everybody loves pancakes and we particularly love the smell of them cooking and wafting through the house. A day started with pancakes is a happy day. When you first make these pancakes there is a point just before you add the egg whites where the batter looks like thick glupe; don’t panic it will work!

Serves 4

Preheat oven to 180ºC/350ºF/Gas Mark 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

Wheat Free, Vegetarian

Shopping list 2

 

Ingredients:

  • 1 large apple
  • ½ cinnamon stick
  • 1 star anise
  • 3 cloves
  • pinch freshly grated nutmeg
  • 200ml pomegranate juice
  • 200ml grape juice
  • 20g jumbo porridge oats
  • 240ml low fat natural yoghurt
  • ½ teaspoon vanilla paste
  • 60g jumbo porridge oats
  • 40g brown rice flour
  • 1 teaspoon baking powder
  • 100ml apple juice
  • ½ teaspoon ground cinnamon
  • 2 free-range egg whites
  • groundnut oil for greasing

Preparation 2

 

Preparation:

  • Core the apple, leaving the skin on and cut into 8 segments. Place the apple in a heavy based saucepan with the cinnamon, star anise, cloves, nutmeg, pomegranate and grape juice. Cook over a medium heat for 3 minutes. Remove the apple segments with a slotted spoon and reserve. Return the pan to the heat and boil the juice and spices for 15 minutes until reduced to a thick syrup. Pass through a fine sieve to remove the spices. Return the syrup to the pan with 4 of the apples segments. Cook over a medium heat for 2 minutes. Using a hand held blender, blitz to a smooth puree. Set aside.
  • Meanwhile, sprinkle the oats over a non stick baking sheet and toast in the oven for 5 minutes. Remove from the oven and leave to cool.
  • In a small bowl mix the yoghurt and vanilla paste together.
  • Place the oats, brown rice flour, baking powder, apple juice and cinnamon in the bowl of a food processor and blitz to a smooth paste. Transfer to a mixing bowl.
  • In a clean grease-free bowl, whisk the egg whites to form soft peaks. 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 over a medium heat. Brush with ground nut oil. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 6cm across. Make four pancakes at a time. Cook for about 2 minutes until small bubbles appear on the surface of each pancake, then turn and cook for another 2-3 minutes until golden. Transfer to a warm plate and cover with kitchen paper to keep warm, while you make another batch of four pancakes. You should have eight pancakes in total.

 

To Serve:

  • 100g blackberries
  • 60g raspberries
  • 80g blueberries
  • 4 sprigs fresh mint

Arrange two pancakes on each serving plate. Pour over the pomegranate & apple puree/syrup and top with a spoonful of 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 a sprig of mint

 

J Tip 2

 

Jennifer’s Tip:

You only need a tiny amount of oil for cooking pancakes, so use a non stick pan and using a pastry brush, brush the base with oil. Alternatively pour a little oil onto absorbent kitchen paper and wipe the paper around the pan. Making four pancakes in the pan at once is much less labour intensive than one at a time, and means only having to cook 2 batches.

This recipe and photo were taken from Jennifer Irvine’s book ‘The Diet for Food Lovers’. Available to buy here.