Name: Almond and oat pancakes with lemon and berries
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup self-raising flour (gluten-free, if needed); ½ cup porridge oats; ½ cup ground almonds; 1 cup almond milk; 1 egg; 1 tsp vanilla essence; 1 lemon, zested; Juice of ½ lemon; 1 tsp rapeseed oil; 1 cup mixed berries, chopped if necessary; Fresh berries to serve

Almond and oat pancakes with lemon and berries

10 Aug 2024

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1 cup self-raising flour (gluten-free, if needed)
½ cup porridge oats
½ cup ground almonds
1 cup almond milk
1 egg
1 tsp vanilla essence
1 lemon, zested
Juice of ½ lemon
1 tsp rapeseed oil
1 cup mixed berries, chopped if necessary
Fresh berries to serve

Instructions

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.