Oat pancakes

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 

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 399
  • fat 16g
  • saturates 4g
  • carbs 48g
  • sugars 12g
  • fibre 9g
  • protein 12g
  • salt 0.8g


  • 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


  1. 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.

  2. 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.

  3. 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.

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