Coffee oat pancakes with yogurt and raspberries

Ingredients

For 1 serving

• Rolled oats40 g
• Eggs1
• Espresso1
• Banana50 g
• Sunflower oil1 teaspoon
• Nonfat Greek yogurt80 g
• Raspberries60 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Make the espresso. Peel the banana and blend it with the oats, egg and espresso until you have a thick, smooth batter; let it rest for 2 minutes so the oats absorb the liquid.
2. Heat a non-stick frying pan over medium heat and grease it lightly with the oil, using a piece of kitchen paper.
3. Pour in a small ladleful of batter per pancake and cook for 2 minutes, until bubbles appear on the surface and the edges look dry; flip and cook for another 2 minutes, until golden. Repeat until the batter is used up.
4. Serve the pancakes with the yoghurt and raspberries.