Monday, 22 August 2016

Lemon and Cardamon Blueberry Pancake Stack

Overnight oats are alright but sometimes I want something more, more satisfying, more indulgent. This is basically the same ingredients as overnight oats done in a different way using lemon and cardamon, a classic flavour pairing often found in Indian sweets. I like a drizzle of something so I thought I'd experiment with this lush Marks and Spencer Lemon Curd Sauce because lemon curd out of a jar just dollops and that's just not the same. You can leave it off if you don't want the syns or simply mix some lemon juice into the yogurt.

Lemon and Cardamon Blueberry Pancake Stack

Syns: 3.5 If using oats as a Healthy Extra


35g Oats
200g Plain Fat Free Yogurt
2 Eggs (Beaten)
2 Tbsp Granulated Sweetener
Grated Zest Of 1 Lemon
1 Tsp Cardamon Seeds
A Few Drops Of Lemon Essence (Optional)

To serve

A handful of blueberries, a generous spoon of plain or flavoured syn free yogurt and a drizzle of Marks and Spencer Lemon Dessert Sauce.


After carefully weighing the oats into a bowl, stir in the lemon zest and cardamon pods.

Add the yogurt and stir well.

Fold in the beaten eggs then the sweetener and essence.

Leave the pancake mixture overnight in the fridge (its worth being patient to let the oats absorb the yogurt and yummy flavours.)

In the morning, heat a frying pan and spray with Frylight.

Put spoonfuls of pancake batter in the pan and fry until brown and cooked through.

Place layers of pancake, fruit and yogurt in a bowl or on a plate and drizzle over the lemon dessert sauce.

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