Place oats into a food processor and blitz until fine.

Add remaining ingredients and blend until smooth (the mixture will be thick).

Grease a large pan with nonstick cooking spray and heat over medium.

Add batter by spoonfuls. Cook until bubbles form and burst on the surface; flip and cook another minute until browned and cooked through.

Serve warm topped with raspberries.

This recipe will work with any milk or alternative, (soy milk, rice milk, almond milk, coconut milk).

This recipe is wheat free but not gluten free if traditional oats are used.