Almond and oat pancakes with lemon and berries
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.
Categories
- Meal Type: - Breakfast - Brunch - Budget - Dessert - Kids Food - Main - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Mothers Day - Pancake Day - Parties - Picnic
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Gluten Free - High Fibre - Vegetarian
- Skill Levels: - Easy
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