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Raspberry and Oat Pancakes

Whilst these pancakes might not be Barbie pink, the addition of raspberries to the pancake mixture adds a subtle but noticeable taste. Hiding fruit in recipes like this is a great way to boost your intake of antioxidants, vitamins and minerals.

If you're not a fan of raspberries, this recipe works great without them - just omit them from the ingredients list.

A pile of 3 pancakes, covered with greek yoghurt and 5 banana slices, on a white plate with small Purple Hearts

Serves 2


  • 1 medium banana

  • 100g oats

  • 60g plain flour

  • 1tsp baking powder

  • 1 egg

  • 1tbsp ground flaxseed

  • 190ml milk

  • 70g frozen raspberries, blended/crushed into a powder

  • Olive oil


  1. Mash the banana in a mixing bowl.

  2. Add the oats, plain flour, baking powder, eggs, flaxseed, milk and frozen raspberry powder to the bowl. Mix until combined.

  3. Leave to sit for a few minutes. In the meantime, heat a frying pan over a medium heat, with a small drizzle of olive oil.

  4. Once the pan is hot enough, add a large spoonful of pancake mixture to the pan. Cook on this side until a layer of film forms on the surface of the uncooked side, then flip it over and cook for 2-3 minutes, until cooked through.

  5. Repeat until all the pancakes are cooked.

  6. Serve with greek yoghurt and your fruit of choice.


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