Overnight Oat Pancakes with Red Berries

Serves 4

6 Points® per serving

Ingredients

150g porridge oats
150g raspberries
150g strawberries
30g wholemeal flour
1 banana, mashed
1 egg, beaten
150ml buttermilk
100ml cold water
4 tbsp 0% fat natural Greek yoghurt
1 tbsp maple syrup
1 splash of water
½ tsp ground cinnamon
A pinch of salt
Calorie-controlled cooking spray

Method

Step 1: Combine the oats, buttermilk and cold water in a bowl. Cover with plastic wrap and chill overnight.
Step 2: Remove the oats from the fridge and leave at room temperature for approx. 30 minutes.
Step 3: Mash half of the strawberries and half of the raspberries in a medium bowl. Place the berries in a small pan with the maple syrup and add the water and salt. Bring to the boil and cook for approx 2 minutes, until the mixture has become thick and syrup-like. Set aside to cool.
Step 4: Preheat the snack maker.
Step 5: Meanwhile, mix together the egg and banana until combined. Add the oat mixture and stir well. Sift in the flour, cinnamon and a pinch of salt. Be careful not to over-mix otherwise the pancakes will be a tough texture once cooked.
Step 6: Mist the snack maker with the cooking spray. Pour the batter in and cook until bubbling and golden; do not overfill the well.
Step 7: Carefully flip the pancakes with a wooden utensil and cook for a further 1-2 minutes.
Step 8: Transfer the pancake to a plate and cover to keep warm, repeat with the remaining batter.
Step 9: Swirl the cooled berry sauce through the yoghurt.

Serve the pancakes topped with the yoghurt and the remaining strawberries and raspberries.