Almond crêpes with avocado & nectarines
These simple, fruit-topped pancakes will keep you going all morning yet they're gluten-free and low in carbs
Berry Bircher
- Preparation and cooking time
- Prep:
- plus overnight chilling, no cook
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 70g porridge oats
- 2 tbsp golden linseeds
- 2 ripe bananas
- 140g frozen raspberries
- 175g natural bio yogurt
Method
- STEP 1
Tip the oats and seeds into a bowl, and pour over 200ml boiling water and stir well. Add the bananas and three-quarters of the raspberries (chill the remainder), mash together, then cover and chill overnight.
- STEP 2
The next day, layer the raspberry oats in two tumblers or bowls with the yogurt, top with the reserved raspberries and serve.
