• 60g self-raising flour (spelt/buckwheat/kamut)
• 60g stone-ground whole-wheat flour/spelt/buckwheat/kamut
• ¼ tsp bicarbonate of soda
• ½ cup whole rolled oats
• 2 tbsp slivered almonds
• 1 tbsp LSA (ground linseeds, sunflower seeds and almonds)
• 1 tbsp agave syrup
• 2 eggs
• 250ml milk rice/almond
• Cooking oil

For the vanilla yoghurt:

• 250ml natural yoghurt
• 2 tbsp agave syrup
• 1 vanilla bean, split lengthways

For the raspberry crush:

• 150g raspberries
• 1 tsp agave syrup

SERVES: 6

PREPARATION: 10 MINUTES, PLUS CHILLING TIME

COOKING TIME: AROUND 20 MINUTES

Combine flours, baking soda, oats, almonds and LSA in a large bowl and make a well in the center.

In a separate bowl, whisk together the agave syrup, eggs and milk and mix into the dry ingredients. The batter should have the consistency of double cream. Set aside for 30 minutes. In a separate bowl mix together the yoghurt and agave syrup. Stir in the seeds scraped from the vanilla bean and refrigerate until needed.

For the crush, put half the raspberries in a bowl with the agave syrup and crush with a fork until broken down. Stir in remaining raspberries and set aside.

Heat an iron frying pan and moisten with cooking oil. Ladle spoonful’s of batter into the pan and cook for about 1 minute, or until bubbles appear on the surface of the pancake. Turn over and cook for a further 45-60 seconds. Turn onto a plate and repeat the process with the remaining batter.

Serve with the raspberry crush and a spoonful of vanilla yoghurt.