Oatmeal Pancakes with Strawberry Yogurt-Maple Syrup
- 300 ml milk
- 55 grams porridge oats
- 0.5 tsp vanilla
- 1 large egg
- 1 tbsp sunflower oil
- 170 grams plain flour
- 2 tbsp caster sugar
- 0.5 tsp bicarbonate of soda
- 0.25 tsp salt
- 200 grams Onken 0% Fat Strawberry yogurt
- 60 ml maple syrup
Place milk and oats in a small bowl and soak for 10 minutes.
Meanwhile, beat the egg with the vanilla and sunflower oil and set aside.
Sift together flour, caster sugar, bicarbonate of soda and salt in a large bowl.
Add the milk mixture and egg mixture to the flour and stir until batter is smooth.
Heat a non-stick pan over a medium-high heat and cook the pancakes for about 60 seconds on the first side, until the top is covered with bubbles. Flip and cook a further 30 seconds.
To make the syrup, combine the yogurt and maple syrup.
Serve the pancakes warm with the yogurt-maple syrup.