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Hazelnut oat pancakes with crushed berry sauce

Louise Fulton Keats
  • minutes
  • Serves 12

INGREDIENTS

65 g

rolled oats

or 65g quick oats

35 g

ground hazelnuts

or 35g ground almonds

110 g

wholemeal self-raising flour

2 tbsp

hazelnut oil

or 2 tablespoons olive oil

2

eggs

190 milliliters

milk

310 g

fresh or frozen mixed berries

1

orange, juiced

2 tbsp

maple syrup, (optional)