Summer Fruit Pancakes


For the berry sauce: 

250g field fare Summer Fruit Mix (defrosted)

1tsp corn flour

4tbsp granular natural sweetener

For the pancakes: 

100g plain flour

1tsp baking powder

½tsp ground cinnamon

40g porridge oats

4tbsp granular natural sweetener

120ml fat-free plain yogurt

5tbsp skimmed milk

2 medium eggs

1tsp vanilla extract

2tsp sunflower oil

 summer fruit pancakes


Put the Summer Fruit into a pan with 2 tbsp water, slowly bring to simmer.

Blend the corn flour with a tablespoon of water, add to the berries with the sweetener and stir over a medium heat until the juices thicken. Remove from the heat.

To make the pancakes, put the flour, baking powder, cinnamon, oats and sweetener into a bowl.

Whisk the yogurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter.

To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil.

Drop 3 tablespoons of the batter into the pan, leaving a little space between each one.

Cook for about 2 minutes, bubbles will come to the surface. When the underside is golden, flip the pancakes over and cook for a further 2 minutes.

Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the summer fruit sauce.