Wholewheat American pancakes with strawberry sauce

A yummy treat for weekend breakfasts, play dates or as a family pudding.

• Preparation: 25 mins
• Cooking: 30 mins
• Serves: 12

What you need:

• 100g plain flour
• 125g wholewheat flour
• 2 tsp baking powder
• 2 tbsp caster sugar
• 1/2 tsp salt
• 2 medium eggs
• 250ml Oatly Fresh enriched, Enriched or Oatly Organic oat drink
• 1/2 tsp vanilla extract
• Vegetable oil, for brushing

Strawberry sauce:

• 400g fresh or frozen strawberries (thawed)
• 1 tsp lemon juice
• 2 tbsp honey

What you do:

1. Make the strawberry sauce first, put the strawberries into a food processor and pulse them into a chunky puree. Tip into a pan and cook over a low heat until warm. Add the lemon juice and golden syrup. Set aside.
2. To make the pancakes, in a large bowl mix the flours, baking powder and salt. In a jug beat the eggs with the Oatly, honey and vanilla extract, add to the dry ingredients and using a fork, beat until you have a smooth batter. Let the batter stand for a few minutes.
3. Heat a large non-stick pan over a medium heat and brush with vegetable oil. Pour 2 or 3 tablespoon batter into the pan (depending on the size of the pan), leaving space in between and cook for about 1 1/2- 2 minutes; bubbles will come to the surface. Turn the pancake over and cook a further 1 1/2-2 minutes until golden.
4. Repeat with the remaining batter keeping the cooked pancakes warm in a low oven. Serve with the strawberry sauce.

Cook's tip:

Nutritional information per pancake GDA %

Calories 114 6

Sugar (g) 5.9 7

Fat (g) 2.7 4

Saturated fat (g) 0.5 3

Salt (g) 0.4 7

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