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Oat Pancakes with Yoghurt & Berries

Oat Pancakes with Yoghurt & Berries

Serves 4

Ingredients

50 grams ground rolled oats
50 grams almond meal
3 tbs flour
1/2 tsp baking powder
pinch of salt
1 egg
1 cup almond milk (or other milk of choice)

Yoghurt Cream

1 cup of natural yoghurt
2 scoops ISO+ Vanilla
Fresh berries to serve.

Method

1. In a bowl mix the ISO+ Vanilla and yoghurt together until smooth, set aside.
2. Add ground rolled oats, almond meals, flour, baking powder, salt, egg and milk to a food processor and blend until smooth. Depending on your food processor this could take as little as a few pulses to a good 15 seconds or more. Once blended let the batter rest for about 10 minutes to thicken.
3. Heat a pan on medium and add a teaspoon of oil. Pour in a small ladle’s worth of the pancake batter in a round shape. Let bake for a minute or two, and the top starts making bubbles. Carefully flip the pancake over and bake another minute or so on the other side.
4. Once the pancake is done, remove from pan and set aside. Repeat until you’ve used up all the batter.
5. Stack pancakes on a plate and top with a spoonful’s of the yoghurt and a drizzle of maple syrup and berries. Serve warm.
6. TIP: Make ground oats and almond meal yourself by placing the rolled oats and almonds in a food processor and blend until ground well.

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