Creamy Raspberry Cheese Pancakes
- 120 g (1 cup) oat flour
- 1 large egg
- 60 ml (1/4 cup) light buttermilk
- 15 ml (1 tbsp) olive oil or melted butter for greasing
- 15 ml (1 tbsp) honey, liquid
- 60 g (1/4 cup) natural cheese (4% fat content)
- 1.25 g (1/4 tsp) vanilla powder
- Fresh raspberries for serving
- Almond flakes for sprinkling
1. 1. Preheat a non-stick skillet or griddle over medium heat (180°C/350°F).
2. 2. In a large bowl, whisk together 15 ml honey, 60 g aged cheddar cheese, and 1.25 g vanilla powder until smooth.
3. 3. In a separate bowl, whisk together 1 large egg and 60 ml buttermilk.
4. 4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. 5. Gradually add 120 g oat flour, whisking until well incorporated and smooth.
6. 6. Grease the preheated skillet or griddle with olive oil or melted butter.
7. 7. Using a 60 ml (1/4 cup) measuring cup, scoop the batter onto the skillet or griddle.
8. 8. Cook the pancakes for 2 to 3 minutes, until bubbles appear on the surface and the edges start to dry.
9. 9. Flip the pancakes and cook for another 1 to 2 minutes, until golden brown.
10. 10. Serve the pancakes warm with fresh raspberries and a sprinkle of almond flakes.
- Non-stick skillet
- griddle
- whisk
- measuring cup
- spoon
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