Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Oaty hotcakes with blueberry compote

  • Serves 6
  • Prep 20 mins
  • Total time 25 mins
5.0/5 rating (1 votes)
Oaty hotcakes with blueberry compote
Oaty hotcakes with blueberry compote

step by step

  • 1Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. Stir in the sugar and oats. Make a well in the centre and break in the eggs, then gradually whisk in the milk to give a smooth thick batter.
  • 2Heat a little oil in a large nonstick frying pan over a medium heat. Add separate spoonfuls of batter to the pan (about 6 at a time) and cook for about 90 seconds, until the hotcakes are bubbly on top and nearly set. Flip over and cook for 45-60 seconds until golden brown and cooked through. Remove to a plate and keep warm while you cook the remaining hotcakes (you should get at least 18).
  • 3Meanwhile, tip the blueberries into a pan and add 1 tablespoon water, the cinnamon, sugar and lemon zest and juice. Cover and simmer for 4-5 minutes until the blueberries start to soften. Blend the arrowroot with a little cold water in a bowl then pour this into the hot blueberries, stirring until thickened. Serve warm or at room temperature.
  • 4Serve three hotcakes per person, with a spoonful of soya yogurt, a dollop of compote, some papaya and a sprinkling of seeds.
  • Recipe photograph by Dan Jones

Get ahead

The pancakes can be made a few hours or even a day ahead. Reheat briefly in the microwave. They can also be frozen, layered in baking paper, in a plastic food bag or container. The compote will keep for 2-3 days.

You will need

  • 150g self-raising flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1½ tbsp caster sugar
  • 50g whole rolled chunky oats
  • 2 medium eggs
  • 150ml oat milk (or regular milk)
  • rapeseed or sunflower oil, to fry

For the blueberry compote

  • 200g blueberries, fresh or frozen
  • a pinch of ground cinnamon
  • 2 tbsp caster sugar
  • zest and juice of ½ lemon
  • 1 tsp ground arrowroot (½ x 8g sachet)

To serve

  • 6 tbsp soya yogurt (we like coconut flavour)
  • 1 ripe papaya, deseeded and sliced
  • 2 tbsp seed mix

+ Nutritional Information