Oaty pancakes with cooked-down rhubarb & blueberries

Pancakes are such an amazing breakfast option, which believe it or not are possible to make healthy too! My pancakes are a great, filling alternative to your regular pancakes as they contain oats, with each portion and  only containing about 300 calories (including 1tbsp. of honey)! Oats contain a special kind of soluble fiber called beta glucan, which when processed in the stomach forms a thick gel leading to slower digestion and absorption, in turn making us feel fuller for longer – one of the many reasons why I love oats so much!

(Serves 1)

  • 30g Oats
  • 1 Egg yolk and 2 egg whites
  • 2tbsp. Skimmed milk
  • 60g Rhubarb cut into 1cm chunks (could substitute with peeled apple pieces)
  • 40g Blueberries
  • Honey

For the fruit compote:

  1. Add the rhubarb, blueberries and a splash of water to a pan and cook on a low heat till the fruit is tender, but the rhubarb still has its shape
  2. Add honey to taste in order to reduce the sharpness and put to one side (or keep on a low heat if you want to serve it warm)

For the pancakes:

  1. Blend the oats to a fine consistency to make your oat flour
  2. Separate 2 eggs, putting one yolk in with the oat flour, disposing of the other, while putting the whites in separate bowl
  3. Whisk the egg whites till fluffy and soft peaks form when you lift the whisk
  4. Add the milk to the bowl containing the oats and egg yolk and mix
  5. Gently fold the egg whites into  the oat mixture, trying to retain as much air as possible
  6. Preheat a non-stick pan and spoon a large spoonful of the mixture into the pan
  7. Flip when underside is golden brown
  8. Stack your pancake, pile on your compote and EAT!!!FullSizeRender (3)

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