Oaty hotcakes with blueberry compote
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Oaty hotcakes with blueberry compote
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
310Kcal
Fat
10gr
Saturates
2gr
Carbs
43gr
Sugars
18gr
Fibre
4gr
Protein
9gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 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
Step by step
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.
- Sift 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.
- Heat 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).
- Meanwhile, 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.
- Serve three hotcakes per person, with a spoonful of soya yogurt, a dollop of compote, some papaya and a sprinkling of seeds.
