Separate the eggs into 2 mixing bowls and, using a fork, whisk the almond drink, sweetener and vanilla extract into the yolks. Stir in the oats and baking powder and leave to soak for 20 minutes.
Sift the flour over the oaty mixture and fold it in. Whisk the egg whites into soft peaks and gently fold into the oats using a large metal spoon.
Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. When it’s hot, add a few large spoonfuls of the batter, spaced well apart (you’re aiming to make 12 pancakes altogether). Cook for 2 minutes or until bubbles start to appear in the top of the pancakes and the undersides are nicely golden brown. Flip the pancakes over and cook for another 2 minutes. Put them on a plate, cover with a clean tea towel and keep warm in the oven while you cook the rest. Top with the berries and sprinkle over the extra sweetener to serve.
We also served our stack with a sweet berry sauce. Blitz 50g blueberries and 50g raspberries in your food processor along with 1 level tbsp sweetener granules (if you don’t have a food processor, mash them with a fork or potato masher). Press through a fine sieve into a bowl, discarding the seeds in the sieve.
Pour the sauce into a jug and chill until needed. Count 1 Syn per level tbsp.
