Oat Pancakes & Berry Sauce

Instructions:

1. Preheat your oven to 150°C (fan 130°C or gas mark 2).
2. Begin by separating the egg yolks from the egg whites and place them in two separate mixing bowls. Using a fork, whisk together the almond milk, 1 teaspoon of sweetener, and the vanilla extract with the egg yolks. Stir in the rolled oats and baking powder, allowing the mixture to soak for approximately 20 minutes.
3. While the mixture is soaking, prepare the berry sauce. Blend the blueberries and raspberries with 1 tablespoon of sweetener (if you don’t have a food processor, you can use a fork or potato masher).
4. Pass the mixture through a fine sieve into a bowl to remove the seeds, and then transfer the sauce to a jug. Chill it until it’s ready to be served.
   Sift the self-raising flour over the oat mixture and gently fold it in.
5. In a separate bowl, whisk the egg whites until they form soft peaks, and then carefully fold them into the oat mixture using a large metal spoon.
6. Spray a large non-stick frying pan with low-calorie cooking spray and heat it over medium heat. Once hot, ladle a few generous spoonfuls of the batter onto the pan, spacing them apart to make a total of 12 pancakes.
7. Cook for about 2 minutes, or until bubbles start to appear on the surface of the pancakes and the undersides are golden brown. Flip the pancakes and cook for an additional 2 minutes.
8. Keep them warm in the oven, covered with a clean tea towel, while you cook the remaining pancakes.
9. Serve the pancakes with the berry sauce (1 Syn per level tablespoon) and sprinkle an extra teaspoon of sweetener over the top for added sweetness.

Tips:

• Use Fresh Berries: use fresh blueberries and raspberries for the sauce. Fresh berries tend to have better flavor and texture compared to frozen ones.
• Customize the Sweetness: Adjust the amount of sweetener to your taste preferences. If you prefer a sweeter pancake or sauce, you can add more sweetener. Conversely, if you want to reduce the sweetness, you can use less sweetener.
• Almond Milk Variation: You can experiment with different types of milk if you don’t have almond milk on hand. Regular cow’s milk or other dairy-free alternatives like soy or oat milk can work well too.
• Non-Stick Pan: Using a non-stick frying pan and low-calorie cooking spray will help prevent the pancakes from sticking and make flipping them easier.
• Maintain Consistent Pancake Size: Use a ladle or measuring cup to ensure that each pancake is of similar size, so they cook evenly.