Raspberry and almond oat pancakes
Theseraspberry and almond oat pancakeswith home-made raspberry spread are so easy to make! They are dairy-free and can easily be gluten-free too if appropriate flour and oats are used. Perfect for summer breakfast or snacking during the day.
Ingredients
Method
- Put the pancake ingredients in a food processor. Whiz until you get a thick batter – add more oat milk if it’s too thick. Rest for 10 minutes.
- While the batter is resting, make the jam. Put the raspberries in a small saucepan. Add the vanilla, sugar and a dash of water. Bring to a simmer and stir until you get a thick, sticky sauce . Set aside to cool for a few minutes.
- Stir about half of the raspberry spread into the batter.
- Lightly grease, then heat a pancake pan.When hot drop a few spoonfuls of the batter, making them into circular 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, using up the batter.
- Serve the pancakes with the raspberry spread (reheated if necessary).