Blueberry & Lemon Oat Pancakes

• 2eggs
• 200 grolled oats, blended to a flour
• 250 mllactose-free milk
• 2 tbspmaple syrup, divided
• 20 gbutter, for frying
• 1 tspbaking powder, gluten-free
• 1lemon, zested and juiced
• 150 gfresh blueberries
• 1pinch fine salt

Method

1. 1Blitz the oats in a food processor for 30–40 seconds until they look like a coarse flour. Tip into a large bowl with the baking powder and a pinch of salt.
2. 2In a jug, whisk the eggs, lactose-free milk, lemon zest, lemon juice and 1 tbsp maple syrup until well combined. Pour into the dry ingredients and whisk to a smooth, thick batter. Fold through most of the blueberries, holding back a handful for serving.
3. 3Melt a knob of the butter in a large non-stick frying pan over medium heat until it foams. Drop 3–4 tablespoons of batter per pancake into the pan, leaving room to spread.
4. 4Cook for 2–3 minutes, until bubbles rise to the surface and the edges look set and dry. Flip and cook for another 1–2 minutes, until deeply golden and springy to the touch.
5. 5Slide onto a plate and keep warm in a low oven while you cook the rest, adding a little more butter to the pan between batches.
6. 6Stack the pancakes high, scatter over the reserved blueberries and finish with the remaining 1 tbsp maple syrup.

Per serving

kcal

363

protein

13g

fibre

6.7g

carbs

51.9g

fat

12.5g