Tangelo Compote Pancakes

Possibly the perfect seasonal pancake? These Tangelo Compote Pancakes need to be on your weekend menu! Tangelos provide a good source of vitamin C, great for a healthy brain and immunity support. These pancakes can also be made with Lemons, Lemonades, Oranges, or Mandarins.

Serves: 2
Preparation: 5 Minutes
Cooking: 10 Minutes

Ingredients

• Zest of 1 tangelo
• Juice of 1 tangelo
• 1 cup rolled oats
• 2 eggs
• ½ cup plain yoghurt
• 1 teaspoon baking powder
• 2 tablespoons olive oil

Toppings (optional)

• Maple syrup
• Greek yoghurt
• Fresh mint

Tangelo compote

• 1 tangelo, peeled and cut into small pieces
• Juice of 1 tangelo
• 1 tablespoon butter
• 1 tablespoon brown sugar

Method

• Preheat large skillet or fry pan over medium heat and add olive oil.
• In a blender, place tangelo zest and juice, rolled oats, eggs, yoghurt and baking powder and blend until smooth.
• Pour the batter into a bowl and place ¼ cup of batter into the pan for each pancake. Cook for around 3 minutes on each side or until pancake is golden.
• To make the tangelo compote, place tangelo, tangelo juice, butter and brown sugar into a saucepan over low heat.
• Stir until the butter melts and sugar dissolves – around 3-4 minutes. Remove from the heat and pour into a small bowl or jug.
• Serve and top with maple syrup, Greek yoghurt, fresh mint, and tangelo compote.

Recipe shared with permission of Love NZ Citrus, 5 Plus a Day.