Oaty hotcakes with blueberry compote

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Tamsin Burnett-Hall

Serves 6 | prep 20 mins | total time 25 mins

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.

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.
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).
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.
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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