Apple, BlueberryActive® and CherryActive® Tart Cherry oat pancake stack with pitaya fruit compote

February 09, 2016

This recipe was sent to us by Dani; a health / eco-conscious and lifestyle writer whose creative content on topics such as health, fitness, well being and eco-Living can be found on her blog This Woman’s Word. In between waiting patiently for the imminent arrival of her first child, she has kindly created a scrumptious Shrove Tuesday recipe using our CherryActive Concentrate, dried Montmorency Cherries and BlueberryActive Dried Blueberries!

Below is the list of ingredients and method to make her Apple, Blueberry and Cherry Oat Pancake Stack served with Pitaya Compote.

Yields: Approx 6

Prep Time: 13 minutes

Cooking Time: 20 minutes

Pancake Ingredients

  • 1 cup of oat flour
  • 2 Large Free Range Eggs (you can use an egg substitute such as chia)
  • ½ cup of milk of choice (I used Hazelnut Milk, a dairy free alternative)
  • ½ cup of water (I filtered mine)
  • ¼ teaspoon of salt (I used Pink Himalayan Fine Sea Salt)
  • 2 tablespoons of butter melted (I used coconut butter)
  • 1 teaspoon of vanilla extract (optional)
  • Handful of CherryActive Dried Montmorency Cherries
  • Handful of CherryActive Dried Blueberries
  • Handful of Dried Apple

Pitaya Fruit Compote Ingredients

Pitaya Fruits Compote Method 

  1. Scoop contents of half pitaya into a blender along with the Greek Yoghurt and a teaspoon of CherryActive concentrate and blitz for approx 10 seconds.
  2. Cut around the second half of pitaya removing the contents from its colourful outer shell and dice into small pieces.
  3. Mix ¼ of pieces into the yoghurt and set aside. The rest will be used to decorate your plate once the pancakes have been made.

Pancake Method

  1. In a large mixing bowl, whisk together the oat flour and the eggs. If you do not have oat flour to hand you can simply blitz Scottish porridge oats in a coffee grinder for approx. 15 secs or until or get a flour like texture.
  2. Gradually add in your milk of choice and the water, stirring to combine. Add the salt and butter and beat until you have a smooth batter.
  3. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan.
  4. Whilst the batter is still settling, embed a few CherryActive dried Montmorency Cherries, Blueberries and dried apple pieces into the pancake.
  5. Cook the pancake for about one and a half minutes, or until the bottom is light brown. Loosen with a spatula, turn over and cook the other side for the same amount of time. Serve hot.
  6. Finally add a generous amount of pitaya fruit compote on top of the pancake stack (or fill them in between each pancake if you like) and to complete this fruity dish, garish plate with the ever colourful pitaya pieces.
  7. Tuck in and ENJOY!

If you liked Dani’s recipe you can find more on her blog or follow her on social media: –



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