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.
YOU WILL NEED:
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
HOW TO MAKE THEM:
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.