First, measure out the flour and if using a blender (I used a nutribullet) simply tip the flour into the blending cup. Measure out the oat milk and tip this in the cup with the flour, then add the vanilla essence. Blend for 20-30 seconds until incorporated. If you don't have a blender sieve the flour into a bowl, measure the milk and whisk this through the flour until fully combined. Then add the vanilla essence.

If you're making a big batch you may want to pop the oven on to a very low temperature, so that you can pile them up in there to keep warm whilst you make the rest. Of course you could also cover them with foil on a plate.

Heat the non stick frying pan until hot. Unless you have the best non stick pan in the world you may need to melt about 1/2 Tbsp butter in the pan to make sure nothing sticks!

Using a ladle, carefully but quickly pour a ladle or two of pancake mixture into the pan, starting from the centre and spiralling out. Then swirl the pan so the batter spreads to the edges. You want it to be fairly thin.

Leave it the cook for a couple of minutes until the edges start to crisp and when bubbles start to appear in the middle it will be ready to flip. Flip the pancake over and cook on the other side for a minute until lightly browned. Slide onto a plate and move onto the next!

Serve with blueberries, raspberries, bananas (or other delicious fruits!) lots of lemon, sugar, maple syrup, or even some vegan chocolate spread! Pile them up how you like them and enjoy!