Go Faster Food Recipe
Hot cranberry oatcakes with orange-infused maple syrup
Serves 4
A perfect breakfast treat to power you through your workout, these ultra-light little oaty hotcakes are guaranteed to put a spring into any runner’s step or push any cyclist up that extra steep climb.
Although decadent in taste, these oatcakes are packed with goodness – cranberries are a fabulous superfood, packed with an amazing array of vitamins and antioxidants and the basic oatcake mixture is a great source of protein and slow-release carbohydrate – a delicious and healthy start to set you up for the day!
View Nutrition
- Energy (kcal) 337
- Protein (g) 12
- Carbohydrate (g) 60 - of which sugars (g) 19
- Fat (g) 15.6 - of which saturates (g) 1.6
- Salt (g) 0.6
- Fibre (g) 6
View Ingredients
- Zest of one large orange
- 4 tbsp maple syrup(use agave syrup for a low G.I. alternative)
- 175g wholemeal self-raising flour
- 80g unrefined porridge oats
- 1 tbsp soft brown sugar
- 200ml milk
- 2 eggs, lightly beaten
- Pinch of salt
- 80g pack of dried cranberries
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1-2 tbsp warm water
View Instructions
- Mix together the flour, porridge oats, sugar and salt in a bowl and make a well for the eggs. Add the eggs and gently beat with a hand held blender, gradually adding the milk until you have a smooth batter.
- Stir in the cranberries and leave the mixture overnight in the fridge.
- Add the orange zest to the maple syrup and warm very gently in a small saucepan. Leave overnight to infuse.
- In the morning, take the pancake batter out of the fridge and add a little warm water to loosen the batter to a dropping consistency. Stir in the baking powder and the bicarbonate of soda.
- Heat a non-stick frying pan and melt a knob of butter in it. Cook 3 or 4 oatcakes at a time over a gentle heat, using a scant tablespoon of batter for each cake – you don’t want them too thick as they will rise anyway during the cooking process.
- Cook for a minute or two until small bubbles appear on top, flip them over and cook for a minute on the other side.
- Meanwhile, gently warm the maple syrup.
- Serve immediately on warmed plates with the warm maple syrup drizzled over.
- N.B. as an extra Christmas treat, make hot chocolate cranberry oatcakes by swapping 1 tablespoon flour for 1 tbsp cocoa powder in step one.