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
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
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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