Blueberry Pancakes by Donal Skehan
A light pancake bursting with flavour!
Serves 2|Takes 15 minutes
125g Flahavan’s Organic Oats
2 large eggs, separated
1 tsp baking powder
1⁄4 tsp salt
1⁄2 tsp cinnamon
1 tbsp chia seeds
2 tbsp sunflower oil
Juice of 2 oranges
4 tbsp honey
100ml natural yoghurt, to serve
Blitz the oats in a food processor until fine, tip into a large bowl along with the milk, egg yolks, baking powder, salt, cinnamon and chia seeds. In a clean bowl whisk the egg whites until they hold firm peaks. Fold gently into the batter until combined.
Heat half the oil in a large frying pan, add pour in a small ladleful of the batter to give you three pancakes. Set aside 250g blueberries for the end, plop in a few blueberries on the uncooked side and press them in gently, allow to cook for 3-4 minutes or until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown. Set these aside and repeat with the remaining tablespoon of oil and batter to give you 6 pancakes in total.
Next add the first three pancakes back to the pan along with the remaining blueberries and orange juice, toss the blueberries in the pan, the juices will start to form and then coat the pancakes in the sticky blueberry juice. Drizzle in the honey and toss through. When all the pancakes are coated and it’s all glossy serve onto platter and swirl through some yoghurt over the pancakes.