Gluten-free oat pancakes with raspberries

Gluten-free oat pancakes with raspberries: an easy recipe with oats, banana, eggs, milk and maple syrup for a fruity breakfast.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 390 kcal per serving
• Protein: 14 g
• Fat: 13 g
• Carbs: 55 g

Ingredients

• 100g gluten-free oats
• 2 organic eggs
• 100ml milk
• 1 banana
• 100g raspberries
• 1 tbsp coconut oil
• 1 tbsp maple syrup

Method

You’ll need: frying pan · blender · mixing bowl · spatula

1. Grind the oats into fine oat flour in a blender.
2. Mash the banana in a bowl and whisk it with the eggs and milk.
3. Stir in the oat flour until you have a smooth, fairly thick batter. Leave the batter to stand briefly so the oats can swell.
4. Heat the coconut oil in a frying pan and add the batter in portions. Cook the pancakes over a medium heat until the underside is golden brown.
5. Carefully turn the pancakes and finish cooking the second side until they're cooked through inside and lightly browned outside.
6. Plate the pancakes, scatter the raspberries over the top and drizzle with maple syrup.

Good to know

These pancakes are quick to make and pleasantly simple. Soft, fruity and just right when you want something warm in the morning.

Swaps

Milk → unsweetened almond milk (fewer calories, depending on the product); raspberries → blueberries (similarly fruity, with anthocyanins); maple syrup → almond butter (fewer free sugars, plus some vitamin E); coconut oil → ghee (stable at high heat, full of flavour)

Allergens

Contains eggs and milk. If you eat gluten-free, make sure the oats are explicitly labelled gluten-free. Good for children if the pancakes are cooked soft; no concern during pregnancy as long as the eggs are fully cooked.