Serves 4-6

Ingredients

For the compote

• 225g fresh blueberries
• 50g caster sugar
• Generous squeeze of fresh lemon juice
• 1 tsp vanilla extract

For the pancakes

• For the pancakes
• 125g self-raising flour
• 2 rounded teaspoons of baking powder
• 2 tsp ground cinnamon
• 50g Whites Jumbo Oats
• 40g caster sugar
• zest of a lemon
• 2 large eggs, beaten
• 220ml buttermilk
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• sunflower oil, for frying
• low-fat Greek-style natural yogurt and icing sugar,to serve

To Make

Put the compote ingredients in a pan and heat gently until the blueberries start to pop and release their juices, then simmer for 2-3 minutes until jammy. Allow to cool to room temperature.

To make the pancakes sift the flour, baking powder and cinnamon together into a bowl, then add the oats, sugar and zest. Now add the eggs, buttermilk, vanilla and syrup, and stir to form a batter.

Heat a frying pan over a medium heat and brush with a little sunflower oil. Drop three to four individual large tablespoons of the pancake batter into the pan, depending on how many you can fit without them joining together. Cook for 1 to 2 minutes on each side until golden. Repeat until all the batter is used.

Pile the pancakes onto serving plates and top with a spoonful of the blueberry compote and a dollop of yogurt. Dust with icing sugar and serve