Skyr Pancakes with Raspberries
Fluffy little pancakes made from skyr and blitzed oats, served warm with fresh raspberries and a drizzle of maple syrup.
- Time25 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 445kcal
- 51.1gcarbs
- 29.7gof which sugars
- 17.3gfat
- 8.1gsaturates
- 18.8gprotein
- 4.4gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the oats in a blender to a fine flour. Add the skyr, eggs, baking powder and vanilla and blend to a thick, smooth batter. Rest for 5 minutes.
5 min - 2
Melt a little butter in a large non stick frying pan over a medium low heat.
- 3
Spoon in the batter in small rounds, about 3 tablespoons each, leaving room to spread.
- 4
Cook for 2 to 3 minutes until bubbles appear on top and the underside is golden, then flip and cook for 1 to 2 minutes more.
2 min 30 s - 5
Keep the first pancakes warm while you cook the rest, adding a little more butter as needed.
- 6
Stack onto plates and top with the raspberries and a drizzle of maple syrup.
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.
