Ingredients
- 100 grams Plain wholemeal flour, (3 ½oz)
- 50 grams Porridge oats, (2oz)
- 25 grams Walnuts, chopped finely (1oz)
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Bicarbonate of soda
- 2 teaspoons Soft light brown sugar
- 15 grams Raisins, chopped ( ½oz)
- 1/4 teaspoon Ground cinnamon
- 1/4 teaspoon Mixed spice
- 125 ml Skimmed milk, (4 floz)
- 100 grams Low-fat natural yogurt, (3 ½oz)
- 1 Egg, beaten
- 1 teaspoon Polyunsaturated oil
- 15 grams Polyunsaturated margarine, ( ½oz)
- 375 grams Cooking apples, peeled, cored and chopped (12oz)
- 50 grams Caster sugar, (2oz)
- A pinch of ground cinnamon
Make it step by step
- To make the apple sauce, put the apples, sugar and cinnamon in a saucepan.
- Add 2 tablespoons water and simmer for 10 minutes or until soft. Beat with a wooden spoon and leave to cool slightly.
- Mix together the flour, oats, walnuts, baking powder, bicarbonate of soda, sugar, raisins, cinnamon and mixed spice.
- Make a well in the centre of the mixture and add the milk, yogurt, egg and oil. Mix to form a thick batter (This mixture can be made the night before if necessary.)
- Melt half the margarine in a non-stick frying-pan and add 2 tablespoons of the batter per pancake. Don''t spread the batter out too much; the pancakes should be about 5mm ( 1/4 inch) thick. You can cook up to 4 pancakes at a time in the frying-pan.
- Cook the pancakes over a low heat for about 5 minutes or until their undersides are golden brown, then turn them over with a palette knife and cook the other side until golden.
- Transfer the pancakes to a warmed plate and keep warm. Melt the remaining margarine in the frying-pan and cook a second batch of pancakes the same way. Serve the pancakes hot with the apple sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.