Oat Pancakes with Raspberry Chia Jam
Serves two generously with left over chia jam to serve on toast, with yoghurt or followed on a scone.
Oat Pancakes with Raspberry Chia Jam
Serves two generously with left over chia jam to serve on toast, with yoghurt or followed on a scone.
Servings Prep Time
2 20minutes
Servings Prep Time
2 20minutes
Ingredients
Ingredients for the chia jam
  • 1tbsp clear honey
  • 225g raspberries
  • 1/2tsp vanilla extract
  • 1.5tbsp chia seeds
Ingredients for the pancakes
  • 100g regular porridge oatsnot instant
  • tsp ¼sea salt flakes
  • 1tsp baking powder
  • 1tsp ½ground cinnamon
  • 100ml oat milkor other
  • 1 egg
  • 1tsp vanilla extract
  • 1tsp sunflower oil
Instructions
  1. Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently. The berries need to break up. This shouldn’t take more than 2 minutes or so. Add the vanilla. Take the pan off the heat, allow to cool slightly. Add the chia seeds and leave to one side.
  2. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour. Tip into a bowl and stir in the baking powder and cinnamon.
  3. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. Use batter straight away. Do not let it rest.
  4. Pour a little oil into a frying pan and rub with a piece of kitchen roll to cover the whole base. Put the pan on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and make the next batch.
  5. Serve immediately with the raspberry chia jam poured on top.