Instructions

• Tip the flour and salt into a mixing bowl, create a well in the middle and crack the eggs into the well.

• Pour in 50ml of semi-skimmed milk, one tablespoon of oil and whisk.

• Beat the mixture until a smooth consistency forms adding more milk if needed.

• Continue whisking while slowly add the remaining milk until you have a smooth batter.

• Grease a frying pan with oil and spread around with kitchen towel then heat the pan over medium heat.

• Ladle some of the batter into the pan and evenly spread the mixture around by tilting the pan.

• Cook for 30 seconds or until golden brown, flip and cook the other side.

• Serve with your favourite toppings.

Instructions

• Mix the arrowroot powder, flour and baking powder together in a mixing bowl.

• Then stir in the maple syrup, apple cider vinegar and oat milk.

• Heat a frying pan on a low heat and add a small amount of coconut oil.

• Ladle some of the batter onto the pan and cook for 20-30 seconds before carefully flipping onto the other side and cooking for another 20-30 seconds.

• Repeat with the rest of the batter.

• Serve and enjoy!

Instructions

• Heat coconut oil or butter in a frying pan, melt and cover the pan.

• Combine the milk and lemon zest in a bowl and leave to sit.

• Add the flour, baking soda, baking powder, chia seeds and coconut sugar in a bowl and combine. Tip in the buttermilk and lemon zest and mix.

• Pour the batter on to the pan and cook on a low heat for 5 minutes or until the pancakes turn a golden brown colour and begin to bubble. Using a spatula, flip the pancake and cook on the other side.

• Serve with fresh fruit and pure maple syrup.

Instructions

• Sift the flour, baking powder, cacao powder, salt and sugar in to a mixing bowl.

• In a jug, whisk the eggs and milk together and tip half of the mixture on to the dry ingredients.

• Whisk until a smooth texture forms then pour the remaining mixture in to the batter and whisk.

• Pour the batter in to a large jug and cover and leave to rest for an hour.

• Heat butter or coconut oil in a frying pan and whisk the batter one last time.

• Using a ladle, transfer some of the batter on to the pan forming a circular shape. Once one side is cooked, flip and cook the other side.

Chocolate Sauce

• Whisk the sugar, water and cacao powder together and gently heat. Add extra water and cacao powder depending on the desired quantity and texture.

• Serve the pancakes stacked on a plate and drizzle with chocolate sauce, top with fresh fruit and cacao nibs.

Instructions

• Place the gooseberries, ginger, cinnamon, orange peel powder and 100g of coconut sugar in to a saucepan and heat for 30 minutes or until the mixture is thick. Allow the compote to cool.

• Whisk the eggs and ricotta in a mixing bowl and add the remaining sugar, flour, vanilla pod seeds and salt and stir. Cover with clingfilm and place in the fridge for two hours.

• Heat butter or coconut oil in a frying pan, making sure the pan is coated and ladle the mixture in to the pan. Cook on a low heat for 5 minutes or until golden brown and flip.

• Serve with the gooseberry compote and your favourite fruit on top.

Instructions

• Tip the flour, baking powder and salt in to a mixing bowl, form a well in the middle, add the egg in to the well and whisk. Slowly add the buttermilk while whisking then stir in the cinnamon and star anise.

• Add the pears, the majority of the pecans and currants to the batter and stir. Heat a frying pan and melt the butter or coconut oil making sure the frying pan is coated.

• Using a ladle, place a decent amount of the mixture on to the pan to form a circular shape. When bubbles appear and the pancake turns a golden brown flip over with a spatula and cook.

• When ready to serve, drizzle with syrup, chopped pecans and pear slices.

Instructions

• Add all of the dry pancake ingredients in to a mixing bowl and combine. Pour in the wet ingredients and mix thoroughly until a thick yet runny mixture forms.

• On a low heat, using a frying pan, melt a small amount of coconut oil.

• Ladle around 60ml of the pancake batter in to the pan and cook for 30 seconds then cook the other side of the pancake for a further 30 or until the pancake begins to turn brown.

• Repeat with the remaining pancake batter and serve on a plate with fresh or dried blueberries, toasted coconut chips and a drizzle of maple syrup.