PATCHED BREADS WITH RASPBERRY SAUCE

INGREDIENTS FOR PACKS:

3/4 cup white or whole grain flour e.g. oats *
2/3 cup oats, mountain flakes
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 tbsp honey
1 teaspoon vanilla extract (optional)
1 1/3 cup buttermilk
pinch of salt
INGREDIENTS FOR RASPBERRY SAUCE:

250 g raspberries, fresh or frozen
4 teaspoons brown sugar
1 cup with a capacity of 250 ml.

* instead of flour, you can use oatmeal and grind them in a blender

Mix flour, flakes, powder, soda and salt in a bowl. Then add the wet ingredients and mix thoroughly (if the dough is too thin, wait about 5-10 minutes). Fry in a medium preheated pan in a lightly oiled or butter pan. When bubbles appear, gently turn the cake over and fry until golden brown.
Put the raspberries into a sugar pot and heat until they fall apart slightly. We remove from heat and leave to cool. You can slightly thicken the sauce by adding about 1/2 teaspoon of potato flour mixed with a little water.