Lyle’s Dairy-Free Oat Raspberry Pancakes

Name: Lyle’s Dairy-Free Oat Raspberry Pancakes
Yield: 4
Ingredients: 120 g All purpose flour; 40 g Porridge oats; 1 Pinch fine table salt; 1 tbsp Tate & Lyle Fairtrade Golden Caster Sugar; 1 Large eggs; 300 ml Oat milk; 100 g Raspberries; 3 or 4 tsp Vegetable oil; 2 tbsp Sunflower seeds; 100 g Raspberries; Lyle’s Golden Syrup for drizzling; A few scrapes of Lemon zest

Rating 0.0

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Prep

10 mins

Bake

10 mins

Serves

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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Waffles & Crepes Pancakes Less than 30 minutes Easy 4

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.