- 4 x medium eggs
- 100g oats
- 4 x tbsp yoghurt
- 2 x tsp cinnamon
- 100g fresh mulberries (or 2 x tsp mulberry syrup)
- Oil (for frying)
Add the oats, eggs, yoghurt, cinnamon and fresh mulberries (or syrup) to a blender, and blend into a thick paste.
Heat a frying pan on a moderate heat, then wipe with oiled kitchen paper. Pour or ladel a quater of the mixture and tilt the pan to create a thin and even layer. Cook for about 30 seconds, then flip the pancake and cook on the otherside.
Place the cooked pancake on a plate, regrease using the oiled kitchen paper, and repeat.
A drizzle of mulberry syrup on top will add extra taste to the pancakes.