Lyle's Dairy-Free Oat Raspberry Pancakes

Lyle's Dairy-Free Oat Raspberry Pancakes

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Categories:

pancakes, waffles & crepes
breakfast
sunday lunch
light plate
lunch
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
Ingredients
  • 120g plain flour
  • 40g porridge oats
  • Pinch of salt
  • 1 tbsp Tate & Lyle Golden Caster Sugar
  • 1 large egg
  • 300ml oat milk
  • 100g raspberries (thawed if frozen)
  • 3-4 tsp vegetable oil
Ingredients
  • 2 tbsp sunflower seeds
  • 100g raspberries (thawed if frozen)
  • Lyle's Golden Syrup, for drizzling
  • Fine shreds of lemon zest
Instructions
Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
CHEF'S TIP

You could use almond milk instead of oat milk for another dairy-free option.