1. Place all the ingredients into the mixing bowl and blend 10 sec/speed 6. Scrape down the sides of the bowl and re-blend briefly on speed 3 if needed.

2. Heat a heavy-based frying pan over medium-high heat and add 1-2 Tbsp coconut oil or ghee. Once it melts, pour in 10cm circles of pancake batter, and turn the heat down slightly to make sure the pancakes don’t burn.

3. Cook until bubbles are forming and popping in the batter, and the edges are becoming crisp. Turn over and cook until lightly browned.

4. Remove pancakes to a plate, add another 1-2 Tbsp coconut oil or ghee and continue cooking pancakes until the batter is finished.

5. Serve hot with butter (opt) and pure maple syrup, or honey and freshly squeezed lemon juice. Leftover pancakes can be stored in an airtight container for up to 2 days and served with jam as Pikelet, or reheated under the grill.