Begin by making your flax eggs. Combine flaxmeal and water in a small bowl. Mix well and set aside for at least 5 minutes.

Add the vinegar and milk to a jug. Mix and set aside for at least 5 minutes. Ideally this will “split” the milk and cause it to curdle, however, different types and brands of milk will have varying results. If your milk does not split, don’t worry. Your pancakes will still be excellent.

To a large mixing bowl, add the flours, salt, nutritional yeast, garlic powder, cumin, smoked paprika and baking powder and mix well.

Add the flax eggs and olive oil to the jug of vinegar and milk and give it a little mix.

Make a well in the middle of the mixing bowl and slowly pour the milky mixture in, whisking as you go, gradually incorporating more and more flour into the batter that you are forming. Try to do away with any lumps.

Stir in your finely chopped spring onion.

Heat a non, stick frying pan with a little oil over a medium, high heat.

To check your pan is ready, drop a tiny bit of batter into it. If it sizzles and puffs up straight away you’re good to go. Patience, my loves.

Carefully spoon a ladleful of batter into the pan. You will need to let it cook for around 2 minutes (perhaps a little longer if you made your pancakes big). By this time, small bubbles should be forming on the top and it should be easy to flip the pancake (using a spatula if you like).

Cook the other side for around 2 minutes as well. There should be a tinge of golden brown on either side.

Serve warm with whatever your heart is calling out for...

Recipe by the wonderful Amy Hiller