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

Method Print recipe

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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.

Tips

1. You could use almond milk instead of oat milk for another dairy-free option.