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Serves / Makes

Cooking Time:

< 15 min

Cooking Style:



Pancake mix:
250 ml gluten-free oats
250 ml milk
2 ml salt
2 eggs
15 ml honey

Filling (for 1 pancake):
Banana & Nutella:
15 g LANCEWOOD® Mascarpone
15 g Nutella
½ a banana, sliced

Creamy strawberries:
25 g LANCEWOOD® Mascarpone
2 – 3 strawberries, chopped
Dusting of icing sugar

Creamy cinnamon sugar:
25 g LANCEWOOD® Mascarpone
10 ml cinnamon sugar
Squeeze of lemon juice


Pancake mix:
Add the oats, milk, salt, eggs and honey to a blender and blend until a smooth batter form.

Heat a non-stick pan over a medium to high heat. Pour just enough batter to coat the surface of the pan. Allow to cook for 1 – 2 minutes and flip over once golden brown. Repeat on the other side.

Once all the pancakes are made, add your choice of filling and enjoy!

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Mascarpone FSI

Mascarpone FSI