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