Oat Pancakes with Raspberries and Honey

Fluffy oat-based pancakes served with a warm, Scottish-inspired honey and raspberry syrup for a delicious vegetarian breakfast.

Vegetarian Healthy Quick Breakfast Pancakes Oats

Estimated Nutrition

Calories

232.5

kcal / serving

1395.2 kcal total

Carbs

45.2g

per serving

270.9 g total

Fat

3.9g

per serving

23.6 g total

Protein

4.1g

per serving

24.8 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Baking Powder

Dairy

100

Oat Milk

Or any other variety

piece

Egg

Free-range

Fruits

150

Raspberries

Frozen or fresh

GrainsCereals

100

Porridge Oats

Not instant

NutsSeeds

1.25

Sea Salt

Flakes

Cinnamon

Ground

Vanilla Paste

Or extract

OilsFats

Sunflower Oil

For greasing

Other

150

Honey

Clear

Method

Warm the honey and raspberries in a small saucepan over medium heat for 3 minutes until thawed.

Process the oats and salt in a blender until they reach a fine flour consistency.

Stir the oat flour, baking powder, and cinnamon together in a bowl.

Whisk the milk, egg, and vanilla in a jug and combine with the dry ingredients.

Lightly oil a non-stick griddle and heat over medium flame.

Pour approximately 40 ml of batter per pancake onto the hot griddle.

Cook the pancakes for 2 minutes per side without pressing down until golden.

Keep cooked pancakes warm under a towel while finishing the remaining batter.

Serve the warm pancakes immediately topped with the raspberry honey syrup.