Almond and Honey Pancakes with Blueberries

Combine the ground almonds, rolled oats, baking powder, egg, almond milk, half of the honey and a pinch of salt in a liquidiser and blend until smooth.

Melt the coconut oil in a non-stick frying pan and fry large spoonfuls of the batter for 1 minute until bubbles form on the surface, then flip and cook for a further 30 seconds. Repeat with the remaining batter then stack up and top with the yoghurt. Drizzle over the remaining honey and serve with the blueberries.

Don’t make the pancakes too big or they’ll be difficult to flip and won’t cook evenly.