Not every pancake needs to be made with milk! So for those with a dairy intolerance, try these oat milk pancakes with crushed raspberries, drizzled with Lyle’s Golden Syrup. Yum!

Preparation: 10 mins

Cooking: 10 mins

Serves: 4

What You’ll Need:

• 120g plain flour
• 40g porridge oats
• Pinch of salt
• 1 tbsp Tate & Lyle Golden Caster Sugar
• 1 large egg
• 300ml oat milk
• 100g raspberries (thawed if frozen)
• 3-4 tsp vegetable oil

For The Topping

• 2 tbsp sunflower seeds
• 100g raspberries (thawed if frozen)
• Lyle’s Golden Syrup, for drizzling
• Fine shreds of lemon zest

What To Do:

• 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.
• 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 for 1-2 minutes until set on the surface, then turn over to cook the other side for a further 1-2 minutes.
• Make 4 pancakes altogether, adding a few more drops of oil to the pan with each one, and keeping the cooked pancakes in a warm place.
• 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.