Raspberry & Oatmeal Pancakes
100 g jumbo scottish porridge oats
100 ml unsweetened almond milk
30 g Hilltop Blossom Honey
50 g raspberries
1 tsp cinnamon
Flaked almonds (Toasted in a frying pan for a few minutes)
A drizzle of Hilltop Honey
Begin by grinding 50g of your oats into flour using a food processor
add these into a mixing bowl with the rest of your oats and cinnamon and give it a mix.
Next, blend your hilltop honey and almond milk in your food processor until you have smooth batter.
Pour your batter into the bowl and stir until well combined, then throw in your raspberries and slightly mash them but keeping fairly large chunks
Add a little bit of oil into a frying pan, then spoon out 1/4th of your mixture and cook on a medium low heat for 1-2 minutes
Flip with a spatula and allow to cook for a further minute or two, then repeat with the rest of your batter
Top with lightly toasted flaked almonds along with a handful of raspberries and an extra drizzle of honey!