There’s nothing quite like the smell of fresh pancakes wafting throughout the house, and what better day to enjoy this delight than Pancake Day?
Jenny’s Oat Pancakes with Fruit and Vanilla Yoghurt are delicious, spiced, and pair perfectly with the naturally sweet pomegranate and apple purée.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Preheat oven to 180ºC/350ºF/Gas Mark 4
Wheat Free, Vegetarian
For the Puree
- 1 large apple
- 1/2 cinnamon stick
- 1 star anise
- 3 cloves
- pinch grated nutmeg
- 200ml/7 fl oz pomegranate juice
- 200ml/7 fl oz grape juice
For the Toasted Oats
- 20g/3/4oz jumbo porridge oats
For the Vanilla Yoghurt
- 240ml/8 fl oz natural yoghurt
- 1/2 tsp vanilla paste (or use vanilla extract)
For the Pancakes
- 60g/2 1/2oz jumbo porridge oats
- 40g/1 1/2oz brown rice flour
- 1 tsp baking powder
- 100ml/3 1/2fl oz apple juice
- 1/2 tsp ground cinnamon
- 2 free-range medium egg whites, at room temperature
- groundnut oil for oiling
- 100g/3 1/2oz blackberries
- 60g/2 1/2oz raspberries
- 80g/3oz blueberries
- 4 sprigs mint (optional)
- Core the apple, leaving the skin on, and cut into eight segments. Place it in a heavy-based saucepan with the cinnamon stick, star anise, cloves, nutmeg and pomegranate and grape juices and cook over a medium heat for 3 minutes. Remove the apple with a slotted spoon and reserve. Continue to boil the juice and spices for 12-15 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 purée. Set aside.
- Meanwhile, preheat oven to 180°C/160C fan/Gas 4. 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. (Alternatively toast the oats in a dry pan on the hob for 3-4 minutes or until lightly golden).
- In a small bowl, mix the yoghurt and vanilla paste or extract together.
- Place the oats, 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 four at a 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 8-10 pancakes.
- Either stack the pancakes together on a serving dish or arrange two on each plate. Pour over the pomegranate and apple purée 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.
- 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
- 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.
Her other cook book is named The Balance Diet.