20 minutes
Oat Pancakes by Jenna Hope
Serves: 2 PeopleFluffy oat pancakes made with St. Ewe Rich Yolk Free Range Eggs, topped with Greek yoghurt and fresh berries. Packed with vitamins, antioxidants, and wholesome goodness, they’re a delicious breakfast that supports healthy skin, hair, and nails.
This recipe was created by Jenna Hope Nutrition in collaboration with St. Ewe Free Range Eggs
Instructions
- - Step 1Blitz the oats in a food processor until you get a flour like texture.
- - Step 2Add the oats to a bowl with the cinnamon and baking powder and stir well.
- - Step 3Next, make a well in the centre of the dry ingredients and add the St. Ewe Rich Yolk egg, maple syrup and oat milk. Whisk really well until all the ingredients are combined.
- - Step 4Melt the coconut oil or butter in a pan and add half a ladle of pancake mix into the pan. Cook for 1-2 minutes each side over a low to medium heat. Repeat until the whole mix is cooked.
- - Step 5Stack up the pancakes and top with Greek yoghurt, strawberries and blueberries. Drizzle with extra maple syrup if desired.
Ingredients
- 1 Rich Yolk Egg
- 90 grams Oats
- 100 ml Oat Milk
- 1 tsp. Baking Powder
- 1 tsp. Ground Cinnamon
- 1 tsp. Coconut Oil
- 40 grams Blueberries
- 40 grams Strawberries Sliced
- 80 grams Greek Yoghurt
- 2 Tbsp. Maple Syrup
