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Oaty hotcakes with blueberry compote


Serves: 6
timePrep time: 20 mins
timeTotal time:
Oaty hotcakes with blueberry compote
Recipe photograph by Dan Jones

Oaty hotcakes with blueberry compote


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
310Kcal
Fat
10gr
Saturates
2gr
Carbs
43gr
Sugars
18gr
Fibre
4gr
Protein
9gr
Salt
0.4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 150g self-raising flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1½ tbsp caster sugar
  • 50g whole rolled chunky oats
  • 2 medium eggs
  • 150ml oat milk (or regular milk)
  • rapeseed or sunflower oil, to fry
For the blueberry compote
  • 200g blueberries, fresh or frozen
  • a pinch of ground cinnamon
  • 2 tbsp caster sugar
  • zest and juice of ½ lemon
  • 1 tsp ground arrowroot (½ x 8g sachet)
To serve
  • 6 tbsp soya yogurt (we like coconut flavour)
  • 1 ripe papaya, deseeded and sliced
  • 2 tbsp seed mix

Step by step

Get ahead
The pancakes can be made a few hours or even a day ahead. Reheat briefly in the microwave. They can also be frozen, layered in baking paper, in a plastic food bag or container. The compote will keep for 2-3 days.
  1. Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Stir in the sugar and oats. Make a well in the centre and break in the eggs, then gradually whisk in the milk to give a smooth thick batter.
  2. Heat a little oil in a large nonstick frying pan over a medium heat. Add separate spoonfuls of batter to the pan (about 6 at a time) and cook for about 90 seconds, until the hotcakes are bubbly on top and nearly set. Flip over and cook for 45-60 seconds until golden brown and cooked through. Remove to a plate and keep warm while you cook the remaining hotcakes (you should get at least 18).
  3. Meanwhile, tip the blueberries into a pan and add 1 tablespoon water, the cinnamon, sugar and lemon zest and juice. Cover and simmer for 4-5 minutes until the blueberries start to soften. Blend the arrowroot with a little cold water in a bowl then pour this into the hot blueberries, stirring until thickened. Serve warm or at room temperature.
  4. Serve three hotcakes per person, with a spoonful of soya yogurt, a dollop of compote, some papaya and a sprinkling of seeds.

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