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Ingredients
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
Method
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.
Filling:
Once all the pancakes are made, add your choice of filling and enjoy!
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