Breakfast recipe
Blended oat pancakes with Greek yoghurt, blueberries, eggs, lemon, and a little maple syrup.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
blender, non-stick frying pan, mixing bowl, zester, spatula
Method
Put 200g Greek yoghurt, oats, eggs, milk, baking powder, vanilla, lemon zest, and a pinch of salt in a blender. Blend for 30 to 45 seconds until thick and mostly smooth.
Stir the remaining Greek yoghurt with 1 tablespoon maple syrup and 1 tablespoon lemon juice until spoonable, then keep it chilled while the pancakes cook.
Heat a non-stick frying pan over a medium heat and brush it with 1 teaspoon vegetable oil. Fold two-thirds of the blueberries through the batter.
Spoon small ladles of batter into the pan and cook for 2 to 3 minutes until bubbles appear and the edges look set. Flip and cook for 1 to 2 minutes more, brushing the pan with the remaining 1 teaspoon oil as needed.
Keep them small so the oat batter flips neatly.
Stack the pancakes on plates, spoon over the lemon yoghurt, scatter with the remaining blueberries, and drizzle with the remaining 1 tablespoon maple syrup.
