Pomegranate Pancakes

From newspaper

Combine with oatmeal , flour , baking powder and salt in a bowl.

In a small jug , beat the eggs , milk and honey together.

Make a well in the centre of the flour and pour in the egg mixture , beating as you go , until well combined and bubbles form.

Set aside for 10 to 15 minutes.

Peel the pomegranate and remove the seeds.

Beat the batter once more , then add the pomegranate seeds.

Coat a small omelette pan with olive oil , wipping off any excess.

Pour a quatre of the batter and cook until bubbles form on the surface of the pancake - it takes between 3 and 5 minutes.

Turn over and cook on the other side until golden.

Serve with low-fat natural yoghurt and honey.

Serves 4.

oatmeal, flour, baking powder, salt, eggs, low-fat milk, honey, pomegranate seeds, olive oil