Oaty Pancakes with Blueberry Sauce

Oaty Pancakes with Blueberry Sauce

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Desserts

Ingredients

For the sauce

  • 225g fresh blueberries
  • 2 tbsp light brown sugar
  • 5 tbsp water
  • 1 tsp cornflour

For the pancakes

  • 180ml milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 25g melted butter
  • 100g wholemeal flour
  • 50g porridge oats
  • 1 tbsp caster sugar
  • 1 tsp baking powder

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Method 

To make the blueberry sauce

  1. Put the blueberries in a sieve and wash them. Put the sugar and 4 tablespoons of the water into a pan and slowly bring to the boil. Add 150g of the blueberries and simmer for 2 minutes or until the blueberries release some of their juice. Add the cornflour and 1 tbsp of water to the pan and simmer until the sauce thickens.
  2. Transfer the sauce to the blender and mix on a medium speed until smooth. Add back to the pan and stir in the remaining blueberries, re-heat when needed.

To make the pancakes

  1. Put all of the ingredients into the blender in the order they appear within the list and blend on a medium speed until you have a batter.
  2. Heat a heavy based smooth frying pan or griddle pan and lightly brush with oil. Drop 2 or 3 tablespoons of the batter into the pan, leaving space in between as the pancakes spread a little. Cook over a medium high heat for about 2 minutes, bubbles will come to the surface. Turn the pancakes over and cook a further 1½ minutes until both sides are golden brown.
  3. Repeat with the remaining batter, brushing the pan each time with oil.
  4. Serve topped with the warm blueberry sauce.

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