Porridge Oats Pancakes Slimming World Food

OAT PANCAKES

Oat pancakes image

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

Provided by Esther Clark

Time 35m

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

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