Recipe: Raspberry Pancakes

Everyone loves blueberry pancakes, but have you tried our raspberry pancake recipe yet?

You might be converted, and that’s a win all round, as you can still find our raspberries for sale in our vending machine!

For this high fibre, healthy recipe that serves 4, you will need:

• 200g of plain flour
• 65g rolled oats
• 2.5 teaspoons of baking powder
• 1 tablespoon of sugar
• ¼ teaspoon of salt
• 375ml of a milk of your choice
• 1 large egg
• 2 tablespoons of unsalted, melted butter
• 1 punnet of fresh raspberries - smash most of them, but keep some whole to serve!
• Maple syrup, for serving
• Optional health tip: add your favourite protein powder!

Step 1: In a medium-sized bowl, add all of your dry ingredients and whisk. If you’re adding protein powder, now is the time!
Step 2: In a separate bowl, whisk together your milk, egg and melted butter.

Step 3: Add your wet ingredients to the dry bowl, and stir until combined.

Step 4: Fold in your smashed raspberries.

Step 5: Grease a non-stick pan, and heat on medium-low. Using a ladle, drop the batter onto the hot pan - make sure there’s enough space between each one - we suggest around 1.5 - 2 inches.

Step 6: When you start to see bubbles forming, flip the pancakes and continue cooking on the other side for another minute or two until the pancakes are cooked throughout.

Step 7: Serve the pancakes with maple syrup and fresh, whole raspberries to garnish, and enjoy!