Oat pancakes with pineapples and yoghurt
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Ingredients for 2
75g porridge oats
60g canned pineapple
40g natural yogurt
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Grind the oats into flour using a food processor, then mix in the milk and beaten egg to make pancake batter. Heat up a non-stick frying pan, then drop in a big spoonful of batter, heat until it goes golden brown underneath, then flip it over and brown the other side. Eat topped with tinned fruit, some of the juice from the tin, and yogurt.
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