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These pancakes are my favourite. They're so simple to make and delicious, with the hints of dried apple and raspberry from our Bircher Muesli - if you don't have any Bircher, you can use porridge oats instead. They're delicious sprinkled with nuts, fruit compote or even warm chocolate sauce.

  • 400ml almond milk
  • 300g plain flour, we use gluten-free
  • 50g bircher muesli, or porridge oats
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon chia seeds
  • 1 tablespoon maple syrup
  • 1 teaspoon baking powder
  1. Stir all of the pancake ingredients together to form a smooth, thick batter. If it feels a little thin, leave it to sit for 5-10 minutes.
  2. Warm a tablespoon of coconut oil in a pan over a medium heat. Once warm, spoon in a large tablespoon of pancake batter into the pan, using a wooden spoon to spread out the mixture.
  3. Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.
  4. Repeat until the pancake mixture is finished.