If you're
concerned about your sugar intake, you can enjoy these without the maple
or golden syrup. When you first make this batter it will be quite thin.
By placing in the fridge for 30 mins the oats and almond meal will
expand to a batter consistency. If you would like a thicker batter use
less milk.
If you would like a golden outer crust then you use butter instead of cooking spray. Butter gives a lovely golden colour and makes the crust crunchy and the inside fluffy, up to you.
Our pan we used was a very small 13cm as this forms the pancake perfectly. If you remove the maple syrup and berries the calories are 344 and 6.9g sugar making it low sugar.
If you would like a golden outer crust then you use butter instead of cooking spray. Butter gives a lovely golden colour and makes the crust crunchy and the inside fluffy, up to you.
Our pan we used was a very small 13cm as this forms the pancake perfectly. If you remove the maple syrup and berries the calories are 344 and 6.9g sugar making it low sugar.
Ingredients
- 2 cups rolled oats
- 1/3 cup almond meal
- 2 eggs
- 2 cups low fat milk
- 1 tsp. vanilla
- 2 tsp. baking powder
- 80g fresh strawberries
- 80g fresh blueberries
- 4 tbsp. maple syrup
- Cooking spray
Method
- Place your rolled oats into a small food processer and blend until resembles a flour consistency. Take out and place into a large mixing bowl. Add almond meal and baking powder, mix until all incorporated.
- Stir in with a whisk the 2 eggs, milk and vanilla. Place in fridge for 30 mins. This will thicken the batter.
- We used a very small non-stick fry pan, spray with cooking spray, heat on medium heat then pour ½ cup batter into pan. Cook for a few minutes until pancake is ¾ cooked then flip. To help with the cooking process you can cover with a lid.
- To keep warm you can place in oven on low heat covered until all pancakes are done.
- Serve 2 pancakes per person with 2 strawberries each and 1 tbsp. of blueberries and 1 tbsp. of maple syrup.