• 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)

Oat & Mulberry Pancakes


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.

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