Waitrose and Partners
Savoury oat, carrot & sweetcorn pancakes with tomato chilli jam

Savoury oat, carrot & sweetcorn pancakes with tomato chilli jam

Versatile and moreish, these quick fix pancakes are great for breakfast, lunch or dinner. The batter keeps well for a day or two, loosen with a splash of water as it thickens.

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VegetarianHealthyLow in saturated fat1 of your 5 a day5 plant varieties
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 60g gram flour
  • 200g Duchy Organic Jumbo Rolled Oats
  • 2 tsp Cooks’ Ingredients Ginger & Turmeric Paste
  • 2 tsp Duchy Organic Curry Powder
  • 1 carrot, peeled and coarsely grated
  • 100g sweetcorn (from a can), drained
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 4 tbsp olive oil
  • 2 x 200g packs Duchy Organic Cherry Vine Tomatoes
  • 120g No.1 Chilli & Tomato Jam

Method

  1. Place the flour, oats, ginger and turmeric paste and curry powder into a blender and blitz until smooth. Add 400ml cold water and mix again to give a smooth batter, adding a dash more if needed. Mix in the carrot, sweetcorn, bicarbonate of soda and salt.

  2. Warm ½ tbsp olive oil in a large frying pan over a medium heat. Ladle 4 large spoons of batter into the pan to make 4 pancakes. Cook for 1-2 minutes on one side until the pancake slides on its own, then flip and cook for 1 minute more. Remove to a plate, keep warm and repeat with the remaining batter to make 8 pancakes.

  3. In a hot dry pan, blister the tomatoes until they start to char and soften, about 5 minutes, then mix in the chilli and tomato jam with 1 tbsp water to loosen. Serve with the pancakes and a green salad, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,009kJ/ 479kcals

Fat

16.9g

Saturated Fat

2.5g

Carbohydrates

64.6g

Sugars

25.6g

Fibre

10.4g

Protein

11.9g

Salt

0.9g

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