For pancakes with a difference, you need to try these oaty versions. Served with juicy grapefruit, these make the perfect weekend breakfast when you have a little more time in the kicthen.



100g Fruyo Vanilla, plus 70g to serve

75g porridge oats

½ tsp bicarbonate of soda

1 medium egg

½ tsp ground cinnamon, optional

75ml almond milk or skimmed milk

1tsp coconut oil

1 ruby grapefruit

1 blood orange

1 tbsp agave nectar, to serve


Serves: 2

Prep time: 15 mins, plus marinating

Cooking time: 20 mins



1. In a food processor or mini blender whizz the oats to a fine powder. Mix with bicarbonate of soda, egg, cinnamon, milk and yoghurt until smooth.

2. Heat a little of the oil in a large frying pan. Add heaped tablespoons of the batter about 4cm apart in the pan and cook for 1-2 minutes per side until deep golden. You should make about 8.

3. Meanwhile, peel and slice the fruit. Serve layered with the pancakes and top with a dollop of yoghurt and a drizzle of agave nectar.