Sift dry ingredients into a jug and mix.

In a separate bowl (I just use a mug), whisk together the egg, milk and oil until combined.

Add the wet ingredients into the dry and stir until well combined. If using additional flavourings, such as berries or coconut, add now and stir gently to combine.

Lightly grease a non-stick fry pan and heat to a medium temperature.

Making this mixture in a jug will make it easier to portion out the batter – make this to your preferred size. I made 5 pancakes about 10cm in diameter.

Cook until bubbles form on surface, flip and cook the other side until lightly browned.

Serve either with a garnish of extra berries and coconut and a drizzle of maple syrup, or see below for a Cheats Berry Sauce.

Put frozen berries in a microwave-proof container, cover it with paper towel or a slightly askew lid. Cook on high for 30 seconds until hot and bubbling.

Add in icing sugar and whisk, combining the sugar and breaking down the berries into a sauce.

You can add a teaspoon of water and strain this if you want a smooth sauce, otherwise the whisk will sufficiently break the berries down to a thick and delicious sauce.