Dairy-Free Oat & Raspberry Pancakes. 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!
Preparation 10 mins
Cooking 10 mins
Serves 4
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
For the topping:
- 2 tbsp sunflower seeds
- 100g raspberries (thawed if frozen)
- Lyle’s Golden Syrup, for drizzling
- Fine shreds of lemon zest
How to make this recipe:
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.
Cook’s tip: You could use almond milk instead of oat milk for another dairy-free option.
This recipe is made using Lyle’s Golden Syrup, for more delicious recipes visit Lyles Golden Syrup
