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Orla Cronin’s recipe for oat pancakes with blueberry compote is ideal for breakfast/brunch

April 20th, 2020 12:45 PM

By Southern Star Team

These are the oat pancakes with blueberry compote that Orla Cronin made on Easter Sunday.

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BY ORLA CRONIN

THIS is a simple breakfast/brunch option to try this weekend. I made this for Easter Sunday morning and it went down a treat! Oat pancakes are very quick to put together and you can try out whatever toppings you’d like with these.

I enjoyed mine with the blueberry compote, maple syrup, caramelised banana, fresh berries and some Greek yoghurt.

From a training perspective these pancakes can be an ideal high carb and high protein hit to fuel a training session. A scoop of protein powder can be added to higher the protein content but bare in mind it can make the texture a bit drier so some more milk would need to be added. Alternatively, a spoon of 0% fat Greek yoghurt on top easily adds up the protein content.

The blueberry compote is delicious and can be made with any bag of frozen berries of choice. Keep in a glass jar and use as a jam on bread or compote for your morning porridge for the rest of the week!

This recipe serves two people and makes approximately six small pancakes.

 

INGREDIENTS:

For the pancakes:

  • 80g oats.
  • 2 free range eggs.
  • 1 banana (as ripe as possible).
  • 1 tsp of vanilla essence.
  • 1 tsp baking powder.
  • 1/2 tsp cinnamon.
  • Pinch of salt.
  • Splash of milk of choice (I used almond).
  • Fresh blueberries.

For the compote:

  • Bag frozen blueberries (mine was 400g).
  • 2 level tbsp Chia seeds (or more if you’d like it firmer).
  • 3 tbsp honey.
  • Splash of water.

 

METHOD:

  1. In a blender, blitz all the pancake ingredients together except for the blueberries. The mixture should be smooth but thick.
  2. Mix through the blueberries and set aside.
  3. For the compote, heat the frozen blueberries in a pot on medium heat for about five minutes until they begin to soften.
  4. Add the water, chia seeds and honey, and let simmer for another 10 minutes, stirring occasionally.
  5. The compote is ready once the blueberries are almost fully puréed and runny. Place into a glass jar and let cool.
  6. In a non-stick pan, add a small bit of butter or oil, and heat the pan for a few minutes.
  7. Once the pan is hot, add in a small bit of your mixture making a pancake shape form.
  8. Let cook until you start to see circles forming on the uncooked side of the pancake.
  9. Flip and cook for another minute. Repeat with the rest of the mixture!
  10. Stack the pancakes, top with the compote and toppings of choice. Enjoy!

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