|Prep Time||10 minutes|
|Cook Time||20 minutes|
- Cut the rhubarb into chunks and place into a roasting tray. Drizzle over the orange juice and honey. Scatter over the zest threads too, then place in an oven preheated to 150 degree Celsius and roast for 15 minutes or until the rhubarb is cooked but still holds it's shape.
- Place the flour, oats, cinnamon and baking powder into a mixing bowl.
- Stir in the honey or maple syrup, adding enough milk to make a thick batter.
- Heat a large non stick frying pan over medium heat.
- While the frying pan is heating, whip the egg whites until stiff peaks form.
- Mix half the whipped egg whites into the batter until smooth. Fold in the remaining egg white to form a light and airy batter.
- Add a little oil or butter to the hot pan and ladle in a spoonful of the pancake batter, cooking 3 or 4 at a time. Make pancakes about 10cm in diameter. Cook for a few minutes until they become golden and the top starts to set. Turn over and cook until the other side is golden Set aside and keep warm.
- Repeat the process with the rest of the batter mix until it is all used.
- To serve, divide the pancakes between 4 plates, stacking them on top of each other. Spoon over the rhubarb and juices. Top with a spoonful of yoghurt or a scoop of ice cream and dust with icing sugar.
Share this Recipe