Sponsored: Oat pancakes
Prep time: 15 minsTotal time: 
Sponsored: Oat pancakes
Fluffy oat pancakes made with St. Ewe Rich Yolk Free Range eggs, topped with Greek yogurt and fresh berries. Packed with vitamins, antioxidants and wholesome goodness, they’re a delicious breakfast that supports healthy skin, hair, and nails. This recipe was created by Jenna Hope Nutrition in collaboration with St. Ewe Free Range Eggs.
Prep time: 15 minsTotal time: 
St. Ewe Free Range Eggs
See more of St. Ewe Free Range Eggs’s recipesIngredients
- 1 St. Ewe Rich Yolk egg
- 90g oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 2 tbsp maple syrup, plus extra to drizzle
- 100ml oat milk
- 1 tsp coconut oil
- 80g Greek yogurt
- 40g blueberries
- 40g strawberries, sliced
Step by step
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Blitz the oats in a food processor until you get a flour-like texture. Add to a bowl with the cinnamon and baking powder and stir well. Make a well in the centre of the dry ingredients and add the St. Ewe Rich Yolk egg, maple syrup and oat milk. Whisk well until all the ingredients are combined.
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Melt the coconut oil in a pan and add half a ladle of pancake mix into the pan. Cook for 1-2 minutes each side over a low to medium heat. Repeat until all of the batter is cooked.
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Stack up the pancakes and top with Greek yogurt, blueberries and strawberries. Drizzle with extra maple syrup, if desired.
