Preparation Time: 5 minutes


Cooking Time: 35 minutes

Servings: 4



2 teaspoons of light olive oil

125g of plain flour

75g of porridge oats

2 apples peeled, cored and cut into tiny pieces

1 teaspoon of baking powder

2 egg whites

Pinch of salt

300ml semi-skimmed milk

2 tablespoons of caster sugar

For The Compote:


120g blackcurrants, washed and stalks removed

3 tablespoons of water

2 tablespoons of caster sugar




  • Make the compote first. Place the blackcurrants, water, and sugar in a small pan. Bring it to a simmer and let it cook for 10 to 15 minutes.
  • Place oats, caster sugar, baking powder, flour, and salt in a large bowl and stir well. Add in the apple then the milk a little at a time as you whisk until you have a smooth batter.
  • Whisk the egg whites into stiff peaks and fold into the pancake batter. Transfer the ready batter to a jug.
  • In a frying pan, placed on medium high heat, heat ½ teaspoon of oil and add in approximately a quarter of the batter. Let it cook on both sides until it turns golden brown. Remove when ready then repeat to make four pancakes. Drizzle the blackcurrant compote over the pancakes and serve.


Nutrition: Calories: 198 Cal Fat: 16.65 g Protein: 37.6 g Sugar: 71.01 g