Low-Fat Oven Potato Pancakes with Mild Pear Compote

During the early weeks of pregnancy, your stomach is often quite sensitive. These low-fat, oven-baked potato pancakes are easy to digest and provide gentle energy. The mild pear compote adds a pleasant, natural sweetness on the side.

Ingredients

• 600 g potatoes (such as Yukon Gold)
• 1 onion
• 1 egg
• 2 tablespoons rolled oats
• A pinch of salt and nutmeg
• 1 teaspoon canola oil for the baking sheet
• 3 ripe pears
• A splash of water
• A pinch of cinnamon (optional)

Preparation

1. Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and lightly brush a baking sheet with canola oil.
2. Peel the potatoes and the onion.
3. Grate both finely into a bowl and gently squeeze out the excess liquid.
4. Mix the egg, rolled oats, salt, and nutmeg into the potato mixture.
5. Place small mounds on the baking sheet, flatten them, and bake for about 25 minutes until golden brown.
6. Meanwhile, peel and dice the pears.
7. Simmer the pear cubes with a splash of water and a little cinnamon in a small pot until soft.
8. Serve the warm pancakes together with the pear compote.

Good to know

These pancakes are great to prepare ahead of time and can be reheated in the toaster the next day. The pear compote keeps well in the fridge for about two days and also tastes wonderful with oatmeal.

If you are having a hard time

If you are experiencing severe nausea, you can simply leave the onion out of the batter. The pear compote is also very refreshing when eaten cold, which is often more soothing for an upset stomach.

Note

For any questions about nutrition during pregnancy or if you experience persistent nausea, please consult your obstetrician, gynecologist, or midwife.