Oat Pancakes with Raspberries and Yogurt

Step-by-step method

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At a glance

You're creating fluffy oat pancakes that come together quickly with just a few simple ingredients mixed into a batter. The key is getting the consistency right—it only takes a moment to thin or thicken as needed—and then cooking the small pancakes until they turn golden and serve them with creamy yogurt and fresh raspberries.

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    Prepare the batter

    Mix the oats (use fine oats or blend them yourself) with the egg, cottage cheese and milk, then let the mixture rest for a moment. Add a little baking powder (ideally phosphate-free) and stir well.

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  2. 2/3

    Adjust the consistency

    If needed, thin the batter with a bit more milk, or thicken it with extra oats. For sweeter pancakes, blend a banana into the batter.

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    Cook and serve

    Shape the batter into small pancakes and fry on both sides until golden (either in a dry pan or with a little rapeseed oil). Serve with plain yogurt and raspberries.

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Oat Pancakes with Raspberries and Yogurt

stob
Active time total 30 min
Prep 15 min Cook 15 min
7 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

134 kcal

Calories

13 g

Carbohydrates

5 g

Fats

9 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This recipe is suitable for children from one year of age. Adults will definitely enjoy it too :-) Just adjust the portion size to your child's age and individual needs.

Gluten-free Vegetarian Breakfast For kids

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