Belfast Telegraph

Home Life Recipes

Recipe: Lemon and oat pancakes with a blueberry compote

As we all try to shift those festive pounds, here’s some healthy White’s porridge recipes that will have you feeling fab in the New Year.

What you'll need

For the compote

225g fresh blueberries

50g caster sugar

Generous squeeze of fresh lemon juice

1 tsp vanilla extract

For the pancakes

125g self-raising flour

2 rounded teaspoons of baking powder

2 tsp ground cinnamon

50g White’s Organic Jumbo Oats

40g caster sugar

Zest of a lemon

2 large eggs, beaten

220ml buttermilk

1 tsp vanilla extract

2 tbsp maple syrup

Sunflower oil

Low-fat Greek-style natural yogurt

Icing sugar

Put the compote ingredients in a pan and heat gently until the blueberries start to pop and release their juices, then simmer for two to three minutes until jammy. Allow to cool to room temperature.

To make the pancakes, sift the flour, baking powder and cinnamon together in a bowl, then add Whites Organic Jumbo Oats, sugar and zest. Now add the eggs, buttermilk, vanilla and syrup, and stir to form a batter.

Heat a frying pan over a medium heat and brush with a little sunflower oil. Drop three to four individual large tablespoons of the pancake batter into the pan, depending on how many you can fit in, then cook for one to two minutes on each side until golden. Repeat until all the batter is used.

Pile the pancakes onto serving plates and top with a spoonful of the blueberry compote and a dollop of yogurt. Dust with icing sugar and serve.

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