Date posted: 23/10/2018

Dairy-free oat & raspberry pancakes with Lyle’s golden syrup®

  • Serves 4
  • Timing: 20 mins
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For the pancakes:
Everyday Favourites plain flour 120g
Everyday Favourites porridge oats 40g
Everyday Favourites salt a pinch
Tate & Lyle golden caster sugar 1 tbsp
Everyday Favourites large fresh egg 1
Oat milk 300ml
Raspberries (thawed if frozen) 100g
Everyday Favourites extended life vegetable oil 3-4 tsps
For the topping:
Sunflower seeds 2 tbsps
Raspberries (thawed if frozen) 100g
Lyle’s golden syrup for drizzling
Lemon zest fine shreds


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  1. Put the flour, porridge oats, salt, Tate & Lyle golden caster sugar, egg and oat milk into a large mixing bowl and use a hand whisk to mix everything together thoroughly. Stir in the raspberries, crushing them slightly.
  2. Heat a non-stick pancake pan or frying pan over a medium heat. Add a few drops of oil. Pour in one quarter of the batter, tilting the pan so that it flows over the surface. Cook 1-2 minutes until set on the surface, then turn over to cook the other side for a further 1-2 minutes.
  3. Make 4 pancakes all together, adding a few more drops of oil to the pan with each on, and keeping the cooked pancakes in a warm place.
  4. For the topping, toast the sunflower seeds in a dry frying pan for about 1 minute, tossing to turn them, sprinkle them onto the warm pancakes with the raspberries and drizzle with Lyle’s golden syrup. Finish off with a few shreds of lemon zest.
Cook’s tip: You could use almond milk instead of oat milk for another dairy-free option.
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