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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. After a minute or so, when the surface is no longer runny, turn them over and cook for about a minute.
  4. Transfer them to a plate and make more pancakes from the batter.
  5. Serve the pancakes with jam or berry compote & vanilla custard or ice cream.