Start by blitzing the rolled oats in a food processor or blender until it becomes a flour-like consistency. This step isn’t 100% essential (so don’t worry if you don’t own a food processor or blender) but I do prefer the consistency when they are blitzed.

Add milk, egg & vanilla into a bowl and whisk to combine. Then add the rolled oats, baking powder & strawberries and gently stir to combine. You don’t want to over-stir the batter.

Then grab a small non-stick fry-pan and place on medium heat. Put a dob of butter (about a teaspoon) into the pan and leave it to melt. Place 2-3 separate large spoons of batter into the pan, leaving about 1cm between each spoonful of batter. Allow to cook for 1-2 minutes or until you suspect the underside is starting to brown. Flip and cook the reverse side of pancakes for a further 1-2 minutes, or until lightly browned. Remove from the pan and repeat with remaining batter.

Once cooked, dish onto a plate and top with unsweetened yoghurt, more strawberries (or any berries of choice), and a drizzle of maple syrup. Enjoy!