Summer Fruit Pancakes
Ingredients
For the berry sauce:
250g field fare Summer Fruit Mix (defrosted)
1tsp corn flour
4tbsp granular natural sweetener
For the pancakes:
100g plain flour
1tsp baking powder
½tsp ground cinnamon
40g porridge oats
4tbsp granular natural sweetener
120ml fat-free plain yogurt
5tbsp skimmed milk
2 medium eggs
1tsp vanilla extract
2tsp sunflower oil
Method
Put the Summer Fruit into a pan with 2 tbsp water, slowly bring to simmer.
Blend the corn flour with a tablespoon of water, add to the berries with the sweetener and stir over a medium heat until the juices thicken. Remove from the heat.
To make the pancakes, put the flour, baking powder, cinnamon, oats and sweetener into a bowl.
Whisk the yogurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter.
To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil.
Drop 3 tablespoons of the batter into the pan, leaving a little space between each one.
Cook for about 2 minutes, bubbles will come to the surface.
When the underside is golden, flip the pancakes over and cook for a further 2 minutes.
Remove from the pan, brush the pan with oil and continue to cook the pancakes.
Serve topped with the summer fruit sauce.
