Prep 5mins Cook 10mins Serves 4
INGREDIENTS • 6 tbsps porridge oats • 1 tbsp Greek yoghurt • 4 tbsps almond milk • 2 eggs + 1 egg white • Pinch of salt • ½ tsp cinnamon • 1 tsp baking powder • 1 tbsp melted butter and 1 tbsp rapeseed oil
1 Add the oats, milk, yoghurt, eggs, salt, cinnamon and baking powder to a blender and blitz. Whisk the egg white in a bowl until it forms soft peaks, then gently fold into the pancake batter. Melt the butter and oil in a pan over a medium heat, and spoon in 2-3 pancakes – 1 heaped tbsp for each cake. Cook for a few mins until bubbles start to appear, then flip over and cook for 2-3mins. Serve with your choice of topping.