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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • For the pancakes:
  • 1 cup self-raising flour gluten-free, if needed
  • ½ cup porridge oats
  • ½ cup ground almonds
  • 1 cup oat milk
  • 1 egg
  • 1 tsp rapeseed oil
  • For the raspberry spread:
  • 150 fresh or frozen raspberries
  • 1 tsp vanilla extract
  • 2 Tbsp coconut sugar

Method
 

  1. 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.
  2. 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.
  3. Stir about half of the raspberry spread into the batter.
  4. 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.
  5. Transfer them to a plate and make more pancakes, using up the batter.
  6. Serve the pancakes with the raspberry spread (reheated if necessary).