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Raspberry and Oatmeal Breakfast Pancakes
Raspberry and Oatmeal Breakfast Pancakes

Raspberry and Oatmeal Breakfast Pancakes
Quick and nutritious pancakes with fresh raspberries and oats.
Raspberry and Oatmeal Breakfast Pancakes
Ingredients:
1
Servings
  • 100
    g
     oat
  • 200
    g
     raspberry
  • 2
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 1
    tbsp
     honey
  • 10
    g
     butter
Preparation Time: 15 minutes
Raspberry and Oatmeal Breakfast Pancakes
Instructions:
  1. Blend oats in a blender until they form a fine flour.
  2. In a bowl, mix oat flour, baking powder, and a pinch of salt.
  3. In another bowl, whisk eggs and milk together.
  4. Combine wet and dry ingredients, then fold in raspberries.
  5. Heat butter in a non-stick pan over medium heat.
  6. Pour batter into the pan to form pancakes and cook until bubbles form on the surface.
  7. Flip and cook until golden brown on both sides.
  8. Serve warm with a drizzle of honey.
Nutrition Per Serving 560 g Per 100g
Energy 689 kcal 123 kcal
Protein 20 g 3.6 g
Fibre 10 g 1.8 g
Salt 0.5 g 0.1 g
Sugar 30 g 5.4 g
Carbohydrates 90 g 16.1 g
Fat 25 g 4.5 g
  • 100
    g
     oat
  • 200
    g
     raspberry
  • 2
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 1
    tbsp
     honey
  • 10
    g
     butter
1
Servings
0

Blend oats in a blender until they form a fine flour.

In a bowl, mix oat flour, baking powder, and a pinch of salt.

In another bowl, whisk eggs and milk together.

Combine wet and dry ingredients, then fold in raspberries.

Heat butter in a non-stick pan over medium heat.

Pour batter into the pan to form pancakes and cook until bubbles form on the surface.

Flip and cook until golden brown on both sides.

Serve warm with a drizzle of honey.

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