Oaty pancakes with apricot spread

Serves: 4 

Prep time: 5 mins Cooking time: 15 mins 

Ingredients: 

• 1 cup wholemeal self-raising flour (or 1 cup wholemeal plain flour & 11/3 tsp baking powder) 

• 1/2 cup medium oatmeal or oatbran 

• 1 tsp baking powder 

• 1 large egg 

• 2/3 cup reduced fat milk/soy milk 

• 1 tsp vanilla essence 

• 1 tbsp olive oil or vegetable oil 

Apricot Spread:

• 125g (2/3 cup) dried apricots (or any other ready-to-eat dried fruits) 

• 1 cup water 

Method: 

1. Place all pancake ingredients (except oil) into a bowl. Whisk for 1 minute. Cover and leave to stand. 

2. Place apricots and water in a small saucepan and cook over low heat for 5–7 minutes (don’t let the liquid evaporate)! Use a food processor to process until smooth. Place in small dish. 

3. To make pancakes – heat oil in a medium-sized non-stick fry pan. Once hot, pour the excess oil into a small heatproof dish. Drop 3 – 4 tablespoons of batter into fry pan, not allowing them to touch. 

4. When bubbles appear, turn the pancakes over and cook for another minute until golden brown. 

5. Remove cooked pancakes from pan and allow to cool on a wire rack. 

6. Repeat the process until all the batter is used. (Approx. 8 pancakes). 

7. Top with apricot spread. 

Try topping with peanut butter and thinly sliced banana or natural yoghurt.