Greek yoghurt oat pancakes with raspberries

Name: Greek yoghurt oat pancakes with raspberries
Total time: 25 min
Cuisine: British
Ingredients: 150g rolled oats; 200g 0% fat Greek yoghurt; 2 eggs; 1 tsp baking powder, gluten free; 1 tsp vanilla extract; 1 tsp ground cinnamon; 200g raspberries, fresh or frozen; 5ml low fat cooking spray; 4 tbsp 0% fat Greek yoghurt, to serve

Soft oat pancakes made with Greek yoghurt and topped with warm raspberries. No added sugar and properly filling.

Time25 min
LevelEasy
Costabout £1.07 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

150 grolled oats
200 g0% fat Greek yoghurt
2eggs
1 tspbaking powdergluten free
1 tspvanilla extract
1 tspground cinnamon
200 graspberriesfresh or frozen
5 mllow fat cooking spray
4 tbsp0% fat Greek yoghurtto serve

Method

1
Blitz the oats in a blender until they look like coarse flour.
2
Add the yoghurt, eggs, baking powder, vanilla and cinnamon. Blitz to a thick batter. Leave it to sit for 5 minutes.
5 min
3
Warm the raspberries in a small pan over a low heat for 3 minutes until they soften and turn juicy.
3 min
4
Spray a non stick frying pan with low fat cooking spray and heat over a medium heat. Spoon in small rounds of batter.
5
Cook for 2 minutes until bubbles appear, then flip and cook for 1 minute more.
3 min
6
Stack the pancakes and top with the warm raspberries and a spoon of yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.