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Ingredients

300 grams self-raising flour

1 teaspoon baking powder

1 teaspoon cinnamon powder

1 tablespoons honey or agave syrup

200 millilitres milk or almond milk

spray oil

1 egg or 1 tablespoon olive oil

fresh fruit for topping 

extra honey or syrup for serving

Combine the flour, baking powder, cinnamon, egg, milk and 1 tablespoon honey until you have a smooth batter.

Heat a fry-pan on medium heat and spray the cooking surface evenly with spray oil. let it heat for 30 seconds.

Add an ice-cream scoop of the batter and spread it a little by swirling the pan.

When bubbles appear on the top of the pancake, flip it onto the other side and cook for 2-3 minutes until firm to touch. 

Remove it onto a clean dry plate.

Repeat the cooking process until all the batter is finished.

Place 1 warm pancake on a plate and top with a little of the remaining honey. Place another pancake on top and arrange the fruit on the top. Drizzle with a little more honey.

Makes approximately 8 pancakes.

Serves 4.

Ingredients

3 tablespoons self- raising flour

2 eggs separated 

1 teaspoon vanilla extract 

2 tablespoons icing sugar 

1/2 cup milk (any type of milk)

spray oil

Serving suggestion: Maple syrup and sliced banana.

Mix the yolks, vanilla and milk and then add the flour and mix until smooth.

Whip the egg-whites with the icing sugar until they form a stiff peak. 

Combine the two mixtures by stirring gently. Only stir until combined as you want to keep as much of the air in the mixture as possible.

Heat a frypan on a medium heat and spray with oil.

Place 1/4 cup of the mixture in the pan for each pancake and cook for 2 minutes. When the bubbles appear turn them over and cook for another 2-3 minutes.

Layer about 6 in a stack placing a small amount of maple syrup and 3 slices of banana between each layer.

Serve hot with extra maple syrup and sliced banana. 

Honey and berries are also a nice way to eat them.

Makes 12 Serves 2  - These pancakes are light as air, make a double batch as you will need more!