Blueberry & Lemon Oat Pancakes

Ingredients

• 2 eggs
• 200 g rolled oats, blended to a flour
• 250 ml lactose-free milk
• 2 tbsp maple syrup, plus extra to serve
• 20 g butter, for frying
• 1 tsp baking powder, gluten-free
• 1 lemon, zested and juiced
• 150 g fresh blueberries

Method

1. Blitz 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. In a jug, whisk the eggs, lactose-free milk, lemon zest, lemon juice and 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. Melt 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. Cook 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. Slide 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. Stack the pancakes high, scatter over the reserved blueberries and finish with a generous drizzle of maple syrup.