Oatmeal Pancakes with Apple Sauce:

100 gm Plain wholemeal flour, (3 1/2oz)
50 gm Porridge oats, (2oz)
25 gm Walnuts, chopped finely (1oz)
1 1/2 tsp Baking powder
1/4 tsp Bicarbonate of soda
2 tsp Soft light brown sugar
15 gm Raisins, chopped ( 1/2oz)
1/4 tsp Ground cinnamon
1/4 tsp Mixed spice
125 ml Skimmed milk, (4 floz)
100 gm Low-fat natural yogurt, (3 1/2oz)
1 Egg, beaten
1 tsp Polyunsaturated oil
15 gm Polyunsaturated margarine, ( 1/2oz)

For the Apple Sauce
375 gm Cooking apples, peeled, cored and chopped (12oz)
50 gm Caster sugar, (2oz)
A pinch of ground cinnamon

To make the apple sauce, put the apples, sugar and cinnamon in a saucepan.
Add 2 tablespoons water and simmer for 10 minutes or until soft. Beat with
a wooden spoon and leave to cool slightly.

Mix together the flour, oats, walnuts, baking powder, bicarbonate of soda,
sugar, raisins, cinnamon and mixed spice. Make a well in the centre of the
mixture and add the milk, yogurt, egg and oil. Mix to form a thick batter
(This mixture can be made the night before if necessary).
Melt half the margarine in a non-stick frying-pan and add 2 tablespoons of
the batter per pancake. Don't spread the batter out too much; the
pancakes should be about 5mm ( 1/4 inch) thick. You can cook up to 4
pancakes at a time in the frying-pan.
Cook the pancakes over a low heat for about 5 minutes or until their
undersides are golden brown, then turn them over with a palette knife and
cook the other side until golden.
Transfer the pancakes to a warmed plate and keep warm. Melt the remaining
margarine in the frying-pan and cook a second batch of pancakes the same
way. Serve the pancakes hot with the apple sauce.

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