Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Skyr with poached plums and toasted flaxseed
Cool skyr, plums poached until they slump, and a spoonful of toasted seed.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm plums soften in 8 to 10 minutes covered over low heat
- Photograph the finished bowl
- Time
- About 20 min
- estimated
- Serves
- 2
- see below
- Energy
- 305 kcal
- per serving
- Protein
- 23 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
Cooking steps
Halve and stone the plums. Put them cut side down in a small pan with the water and the cardamom.
Cover and cook over low heat for 8 to 10 minutes, without stirring, until they are soft and have given up their juice.
Meanwhile, toast the oats and flaxseed in a dry frying pan over medium-low heat for 4 to 5 minutes, stirring often, until the oats smell nutty. Tip them onto a plate to cool and crisp.
Divide the skyr between two bowls. Spoon over the plums and their syrup, scatter the toasted oats on top and finish with the maple syrup.
The useful detail
Poach the plums cut side down and leave them alone. Stirred, they lose their shape within a minute and you end up with purée instead of fruit.
Make it work for you
One serving is A bowl of 175 g of skyr with half the plums and half the toasted oats. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
0% Greek yoghurt instead of skyr
Very close. Slightly looser.
Per serving: about the same energy, about the same protein, about the same fat.
Peaches instead of plums
Sweeter and softer; they need 2 or 3 minutes less.
Per serving: about 10 kcal less, about the same protein, about the same fat.
Leave out the maple syrup
The plums are sweet enough on their own once they have reduced.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A cold breakfast carried by skyr, with the plums for sweetness and the flaxseed adding fibre the fruit alone would not.
| Energy | 305 kcal |
|---|---|
| Protein | 23 g |
| Fat | 6 g |
| of which saturates | 1 g |
| Carbohydrate | 44 g |
| of which sugars | 25 g |
| Fibre | 6 g |
| Sodium | 70 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| plums | 300 g | FDC 169949Plums, raw | 138 kcal | 2.1 g |
| water | 50 g | No energy | 0 kcal | 0.0 g |
| ground cardamom | 0.5 g | FDC 170919Spices, cardamomA quarter teaspoon of ground cardamom weighs about half a gram, under 2 kcal on FoodData Central 170919. That record has no sugars value, so the spice is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| rolled oats | 40 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 152 kcal | 5.3 g |
| ground flaxseed | 15 g | FDC 169414Seeds, flaxseed | 80 kcal | 2.7 g |
| plain skyr | 350 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)FoodData Central lists skyr only as branded products, so this is calculated as plain fat-free Greek yoghurt, the closest strained, fat-free yoghurt it records. Brands of skyr vary; the figures on your pot are the ones to trust. | 207 kcal | 35.7 g |
| maple syrup | 14 g | FDC 169661Syrups, maple | 35 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 611 kcal | 45.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Keep the poached plums covered in the fridge and eat within 3 to 4 days. Keep the toasted oats in a jar at room temperature and the skyr in its own pot.
- Reheating
- No reheating needed. Eat the plums cold or warm them briefly.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian