This will fill you to lunch. The kids love them. They’re whipped up in seconds. Plus they’re super healthy. Think of them more like a flapjack/porridge substitute rather than a light vacuous American style pancake.

1/2 cup self raising flour

1/2 cup oat flour

1/2 cup almond flour

Heaped tsp baking powder

1/2 cup currants

1 egg

1 cup of milk

1 heaped tbsp milled linseed

1 tbsp chia seed

Preheat a non stick frying pan on a medium hob

Mix all ingredients in a bowl

Pour/scoop some mixture the size of the pancake you want to eat onto the pan.

Give it a few minutes and check the underside of the pancake, then flip it if it’s brown and holds its own shape.

Give it a few minutes to cook through.

Put on your plate and butter then sprinkle over a bit of unrefined sugar if you want it sweeter.

This makes about 5 saucer sized pancakes.

If you want to make the regular fluffy American pancake then it’s 1 cup self raising flour, 1 cup milk, 1 egg. Mix then follow the above steps. But there’s no goodness in this compared to the one above, but they do taste fabulous and are much better than a UPF shop bought one. I’ll post the recipe for this separately when I next make them!