Tangelo Compote Pancakes

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

1. Preheat large skillet or fry pan over medium heat and add olive oil
2. In a blender, place tangelo zest and juice, rolled oats, eggs, yoghurt and baking powder and blend until smooth
3. 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
4. To make the tangelo compote, place tangelo, tangelo juice, butter and brown sugar into a saucepan over low heat
5. Stir until the butter melts and sugar dissolves – around 3-4 minutes. Remove from the heat and pour into a small bowl or jug
6. Serve and top with maple syrup, Greek yoghurt, fresh mint, and tangelo compote