Cinnamon Pancake Stacks with Berry Jam

Method
Prep:10min  ›  Cook:2min  ›  Ready in:12min 

1. Place the cereal in a food processor and whiz until fine in texture.
2. Pulse in the flour, baking powder and cinnamon until well combined.
3. Add the buttermilk, milk and eggs and pulse until well mixed. Scrape out the thick batter into a bowl.
4. Heat a large non-stick frying pan and spoon in tablespoons of the batter approximately four in each batch. Cook for 1-2 minutes each side until golden and puffed. Keep pancakes warm until all the mixture is cooked.
5. To make the jam, place all the raspberries and 1tsp of icing sugar in a liquidiser or processor and whiz until smooth. Mix the raspberry sauce with the strawberries and blueberries.
6. Serve the pancakes stacked 2 high, top with the summer berry jam and dust with icing sugar. Serve warm with low-fat yoghurt.

Nutrition

Per serving
276 cals (13.8% GDA)
4.8g fat (6.9% GDA)
1.6g saturates (8% GDA)
15.7g sugar (17.4% GDA)
0.9g salt (15% GDA)
3 servings of whole grain

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