Oat pancakes with yogurt & pear
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Soaking the oats for a short time makes them soft and creamy and ready for the pancake batter. Make ahead: The pancakes can be frozen for up to 1 month. After cooking, once cooled, place a sheet of baking paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze.
Ingredients
Skimmed Milk
450 ml
Jumbo Oats
80 g, quick cook
Honey
1 tablespoon(s), level
Vanilla Extract
1 teaspoon(s), level
Egg, whole, raw
1 medium, raw, large
Wholemeal Flour
100 g
Baking powder
1 teaspoon(s), level
Bicarbonate of Soda
¼ teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Salt
¼ teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
8 tablespoon(s)
Pear
2 medium
Instructions
1
Combine the milk, oats, honey and extract in a large bowl; let stand 10 minutes. Mist a large nonstick frying pan with cooking spray and set over a medium heat.
2
Stir egg into oat mixture until well combined.
3
Combine flour, baking powder, baking soda, cinnamon and salt in another bowl; stir flour mixture into oat mixture until just combined.
4
Spoon 2 tbsp of the batter into the pan to make a few pancakes at a time. Cook for 4-5 minutes until the edges are set and the bottom is golden, carefully flip the pancakes with a thin spatula and cook for another minute, until the bottom is golden. Set aside cooked pancakes and keep warm. Repeat with remaining ingredients. Serve pancakes topped with yogurt and pear.
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