Prep
10 minsBake
10 minsServes
4Difficulty
Easy
About
Not every pancake needs to be made with milk! So for those with a dairy intolerance, try these oat milk pancakes with crushed raspberries, drizzled with Lyle's Golden Syrup. Yum!
Method
Put the flour, porridge oats, salt, Tate & Lyle Golden Caster Sugar, egg and oat milk into a large mixing bowl and use a hand whisk to mix everything together thoroughly. Stir in the raspberries, crushing them slightly.
Heat a non-stick pancake pan or frying pan over a medium heat. Add a few drops of oil. Pour in one quarter of the batter, tilting the pan so that it flows over the surface. Cook for 1-2 minutes until set on the surface, then turn over to cook the other side for a further 1-2 minutes.
Make 4 pancakes altogether, adding a few more drops of oil to the pan with each one, and keeping the cooked pancakes in a warm place.
For the topping, toast the sunflower seeds in a dry frying pan for about 1 minute, tossing to turn them, Sprinkle them onto the warm pancakes with the raspberries and drizzle with Lyle's Golden Syrup. Finish off with a few shreds of lemon zest.
Ingredients – 8 items
1
For the pancakes
All purpose flour
Porridge oats
Pinch fine table salt
Tate & Lyle Fairtrade Golden Caster Sugar
Large eggs
Oat milk
Raspberries
Thawed if frozen
Vegetable oil
Ingredients
Sunflower seeds
Raspberries
Lyle’s Golden Syrup for drizzling
A few scrapes of Lemon zest
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
View all products
