Sponsored: Oat pancakes
Fluffy oat pancakes made with St. Ewe Rich Yolk Free Range eggs, topped with Greek yogurt 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.
Ingredients
- 1 St. Ewe Rich Yolk egg
- 90 g oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 2 tbsp maple syrup, plus extra to drizzle
- 100 ml oat milk
- 1 tsp coconut oil
- 80 g Greek yogurt
- 40 g blueberries
- 40 g strawberries, sliced
Instructions
- 1
Blitz the oats in a food processor until you get a flour-like texture. Add to a bowl with the cinnamon and baking powder and stir well. Make a well in the centre of the dry ingredients and add the St. Ewe Rich Yolk egg, maple syrup and oat milk. Whisk well until all the ingredients are combined.
- 2
Melt the coconut oil 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 all of the batter is cooked.
- 3
Stack up the pancakes and top with Greek yogurt, blueberries and strawberries. Drizzle with extra maple syrup, if desired.
Cook it from the original
This recipe comes from sainsburysmagazine.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on sainsburysmagazine.co.uk