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RECIPES BY Rhiannon Lambert

Raspberry Biscoff Pancakes

  • 10 minutes
  • 2
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A Simple Way To Eat Plant-Based

BUY
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Essential Ingredients

150g self-raising flour
1/2 tsp baking powder
pinch salt
1 tbsp sugar
1.5 tsp vanilla extract
200ml oat milk
Coconut oil, for frying
To serve: Biscoff spread, fresh raspberries

Directions

  1. Combine the flour, baking powder, salt and sugar in a mixing bowl. Add the vanilla and milk, then whisk into a smooth batter. 
  2. Heat a little of coconut oil in a non-stick frying pan over a medium-low heat, and add 2-3 tbsp of the batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 2-3 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until cooked through. Keep warm in a low oven while you cook the remaining pancakes.
  3. Stack them up, then top with Biscoff spread (you can melt it for 30 seconds in the microwave to help it pour!) and fresh raspberries. Serve warm.