Raspberry and White Chocolate Baked Pancakes
Ingredients
- ½ tsp butter
- 160g porridge oats or oat flour
- 4 eggs
- 1 tsp of vanilla essence
- 2 tbsp honey
- 300g full-fat Greek yoghurt
- 2 tsp baking powder
- 200g raspberries
- 3 heaped tbsp white chocolate chips
Serving suggestion (per portion):
- 75g greek yoghurt
- Fruit of your choice
Instructions:
Preheat the oven to 180°C (fan). Line a 30cm x 20cm baking dish with baking paper and lightly grease with butter.
If using porridge oats, place them in a blender and blend until they form a fine flour.
In a large bowl, add the eggs, vanilla essence, honey and Greek yoghurt. Whisk until smooth and well combined.
Add the oat flour and baking powder to the bowl and mix until fully incorporated.
Fold in most of the raspberries, reserving a small handful for topping.
Pour the batter into the prepared baking tray and spread evenly.
Scatter the remaining raspberries and white chocolate chips evenly over the top.
Bake for 20–25 minutes, or until the centre is set and a knife inserted into the middle comes out clean.
Allow to cool slightly before slicing into 6 squares.
Serve on its own or add additional yoghurt and fruit of your choice.
Note - This recipe serves 6. Store any leftovers in an airtight container in the fridge for up to 3–4 days, or freeze in single portions for up to 3 months.