Cashew and Oat Pancake Recipe

Pancake Day may have passed but that doesn’t mean you can’t still indulge! These delicious stacks of brunch-time joy are easy to whip up and  ideal if you’re looking to impress. Plus the pancakes are both high in fibre and protein so will fuel you for the day ahead. Do feel free to swap out the peaches for nectarines, mango or plums if you fancy a little twist.

Cashew and oat pancakes with sautéed peaches, orange yoghurt and bacon

SERVES 4 (MAKES 12 PANCAKES)

INGREDIENTS

2 small knobs of butter

2 peaches, halved, stones removed and flesh cut into 2.5cm-thick slices

1 tsp honey

4 rashers of good-quality unsmoked streaky bacon

160g porridge oats

160g cashews

2 large bananas, peeled and chopped

4 eggs

Splash of milk

Grated zest of

1 orange

4 tbsp Greek yoghurt

METHOD

• Preheat the grill.
• Melt one knob of butter in a large frying pan over a medium heat then add the peach slices and honey. Fry for 5–6 minutes until golden and caramelised on each side, watching them carefully to make sure they don’t burn.
• Place the bacon rashers on a grill pan under the hot grill, turning them occasionally until crisp. Meanwhile, put the oats, cashews, bananas, eggs and milk in a blender and blitz until you have a smooth batter.
• When the pancakes are cooked on both sides, stir the zest into the yoghurt (don’t do this ahead of time, as it will make the yoghurt watery).
• Stack the pancakes on plates, add a dollop of yoghurt to each stack, along with the peaches, and top with the crisp bacon rashers.

Tip:

If cooking the pancakes in two batches, pop the first batch into a low oven to keep warm until they are all ready.

For more delicious recipes, as well as HIIT and pilates exercises, check out Hollie’s book The Model Method where this recipe is taken from.