Oat pancakes with raspberry & pear compote and toasted walnuts

Oat pancakes with raspberry & pear compote and toasted walnuts

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  • 100 g porridge oats

  • 1 tsp baking powder

  • 1 tsp cinnamon plus a little extra to sprinkle on before serving

  • 1 orange, finely zested and juiced

  • 1 egg, lightly whisked with a fork

  • 120 ml oat milk or skimmed cow’s milk

  • 100 g frozen berries, such as raspberries

  • 1 pear, diced into 1cm pieces

  • 1 tbsp rapeseed oil

  • 2 tbsp low-fat crème fraiche or fat-free Greek yogurt

  • 20 g walnut pieces, toasted in a dry frying pan and chopped

  • Mint leaves to garnish (optional)


  • Start by making the pancake mixture. Blitz the oats in a food processor for a couple of minutes until they resemble a course, powdery flour and pour into a large bowl. Add the baking powder, 1tsp cinnamon and the orange zest, and mix the ingredients together. Make a well in the middle of the oats, add the egg and milk and mix until you have a thick batter. Cover and leave in the fridge until you are ready to make the pancakes.
  • Make the fruit compote by putting the juice from 1 orange in a saucepan with the raspberries and chopped pear and simmer for 12-15 minutes until the pear is soft. Leave to cool.
  • Make the pancakes by heating half the rapeseed oil in the frying pan. Pour a sixth of the pancake mixture into the pan and spread it out to make a small pancake. Cook over a medium heat for 2 to 3 minutes until golden. Flip the pancake and cook for a further 2 mins. Repeat until you have 6 small pancakes.
  • Stack 2 or 3 pancakes on individual serving plates, pour over the fruit and put a spoonful of low-fat crème fraiche or fat-free Greek yogurt on the top. Sprinkle with the chopped, toasted walnuts and a little cinnamon and garnish with mint leaves (optional).

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