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Lyle’s Dairy-Free Oat Raspberry Pancakes

Prep

10 mins

Bake

10 mins

Serves

4

Difficulty

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!

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Instructions
Ingredients
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Method

Step 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.

Step 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.

Step 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.

Step 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.

Ingredients

Serving

1

For the pancakes

Flour

All purpose flour

120 g
Oats

Porridge oats

40 g
Salt-table

Pinch fine table salt

1
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

1 tbsp
Eggs

Large eggs

1
Plant-based-milk

Oat milk

300 ml
Raspberries

Raspberries

Thawed if frozen

100 g
Rapeseed-oil

Vegetable oil

3 or 4 tsp

Ingredients

Sunflower-seeds

Sunflower seeds

2 tbsp
Raspberries

Raspberries

100 g
Lyle's-golden-syrup

Lyle’s Golden Syrup for drizzling

Lemon-zest

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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