Fluffy oat pancakes with skyr creamy and blueberries

Name: Fluffy oat pancakes with skyr creamy and blueberries
Yield: 2 servings
Ingredients: 250 g Arla® Skyr Natural 450g; 100 g blueberries; 4 tbsp maple syrup; ½ lemon zest; 45 g rolled oats; 125 ml Arla Cravendale Semi Skimmed Milk 2L; 1 egg; 1 tbsp butter (Melted); 1 tbsp caster sugar; 40 g flour; 1 tsp baking powder; ¼ tsp salt; ½ tsp cinnamon

Looking for a pancake that's both delicious and nutritious? Look no further than these fluffy oat pancakes with Skyr Creamy and blueberries! Made with rolled oats, these pancakes are not only easy to make, but also packed with protein and fiber. The addition of sweet blueberries and Skyr Creamy adds a burst of flavour. So why settle for plain pancakes when you can have these delicious, blueberry oat pancakes instead?

Ingredients

Toppings

250 g Arla® Skyr Natural 450g
100 g Blueberries
4 tbsp Maple syrup
½ Lemon zest

Pancake mix

45 g Rolled oats
125 ml Arla Cravendale Semi Skimmed Milk 2L
1 Egg
1 tbsp Butter (Melted)
1 tbsp Caster sugar
40 g Flour
1 tsp Baking powder
¼ tsp Salt
½ tsp Cinnamon

Instructions

In a mixing bowl, combine the rolled oats, caster sugar, flour, baking powder, salt, and cinnamon.
In a separate mixing bowl, whisk together the egg, milk and melted butter
Pour the wet ingredients into the dry ingredients and stir until well combined. Let the batter rest for 10-15 minutes before cooking
Heat a little butter or oil in a non-stick pan over medium heat.
Spoon 2 tbsp of the pancake batter into the pan for each pancake. Cook until the edges start to dry and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook until the other side is golden brown, about 1-2 minutes. Repeat with the remaining batter.
Serve the oat pancakes hot and top with Skyr Creamy, blueberries, syrup and finely grated lemon zest.