White's Oats


Crunchy Apple & Cinnamon Buttermilk Oat Pancakes

  • 30 mins
  • Makes 12

For breakfast these are great with fresh fruit and agave nectar drizzled over them or served warm with fruit and a dollop of Greek style yoghurt for dessert

  • 75g (3oz) White's Hazelnut, Almonds & Honey Granola
  • 300g (10oz) self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon 
  • 2 medium eggs
  • 284 ml carton buttermilk
  • 75g (3oz) salted butter, melted
  • 2 large red skinned apples, cored and coarsely grated ½ tsp sunflower 

In a large bowl mix together the flour, bicarbonate of soda and cinnamon.  Make a well in the centre and beat in the eggs, buttermilk, melted butter and grated apple.

Add a little oil to a large non-stick frying pan and swipe clean with a piece of kitchen paper. Heat the pan. Add 3 large spoonful’s of the pancake batter to the pan and allow to spread to about 6cm. Cook for 1-2 minutes until bubbles appear on the top of the pancake. Sprinkle each with a little granola and flip over and cook on the other side for 1-2 minutes. Cover and keep warm while you cook the remaining pancakes - until you have about 12 pancakes. Serve with extra yoghurt fresh fruit and agave nectar to drizzle.

Cook's tip

The pancake batter is thick - don't be tempted to add milk to thin it down. The pancakes may need a little help with a spoon to spread to 6cm however they will be light and fluffy on cooking.