We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Raspberry and Oatmeal Breakfast Pancakes
Raspberry and Oatmeal Breakfast Pancakes

Raspberry and Oatmeal Breakfast Pancakes
Quick and nutritious pancakes with fresh raspberries and oats.
Raspberry and Oatmeal Breakfast Pancakes
Ingredients:
1
Servings
  • 100
    g
     oat
  • 200
    g
     raspberry
  • 2
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 1
    tbsp
     honey
  • 10
    g
     butter
Preparation Time: 15 minutes
Raspberry and Oatmeal Breakfast Pancakes
Instructions:
  1. Blend oats in a blender until they form a fine flour.
  2. In a bowl, mix oat flour, baking powder, and a pinch of salt.
  3. In another bowl, whisk eggs and milk together.
  4. Combine wet and dry ingredients, then fold in raspberries.
  5. Heat butter in a non-stick pan over medium heat.
  6. Pour batter into the pan to form pancakes and cook until bubbles form on the surface.
  7. Flip and cook until golden brown on both sides.
  8. Serve warm with a drizzle of honey.
Nutrition Per Serving 560 g Per 100g
Energy 689 kcal 123 kcal
Protein 20 g 3.6 g
Fibre 10 g 1.8 g
Salt 0.5 g 0.1 g
Sugar 30 g 5.4 g
Carbohydrates 90 g 16.1 g
Fat 25 g 4.5 g
  • 100
    g
     oat
  • 200
    g
     raspberry
  • 2
    item
     egg
  • 200
    ml
     milk
  • 1
    tsp
     baking powder
  • 1
    tbsp
     honey
  • 10
    g
     butter
1
Servings
0

Blend oats in a blender until they form a fine flour.

In a bowl, mix oat flour, baking powder, and a pinch of salt.

In another bowl, whisk eggs and milk together.

Combine wet and dry ingredients, then fold in raspberries.

Heat butter in a non-stick pan over medium heat.

Pour batter into the pan to form pancakes and cook until bubbles form on the surface.

Flip and cook until golden brown on both sides.

Serve warm with a drizzle of honey.

Contact About
Privacy Policy Terms of Service Sitemap