Almond and oat pancakes with lemon and berries
These almond and oat pancakes with lemon and berries are dairy-free and can easily be gluten-free if appropriate flour and oats are used. You can use a mixture of blackberries, strawberries, raspberries or blueberries – these can be fresh or defrosted. These pancakes are perfect for summer breakfasts (served with berry compote) or snacking during the day.
Ingredients
Method
- Put the flour, milk, ground almonds and oats in a food processor. Whiz until you get a thick batter – add more milk if it’s too thick. Add the vanilla, lemon zest and juice, then rest for 10 minutes, if time allows. Fold in the berries.
- Lightly grease, then heat a pancake pan. When it’s hot, add a few dollops of batter, spreading them with the spoon into circular shapes. You can use pancake moulds to create perfect shapes.
- After a minute or so, when the surface is no longer runny, turn them over and cook for about a minute.
- Transfer them to a plate and make more pancakes from the batter.
- Serve the pancakes with jam or berry compote & vanilla custard or ice cream.