1

The night before you want to make the pancakes, combine the oats, buttermilk and 100ml cold water in a bowl, cover with plastic wrap and chill overnight.

2

In the morning, remove the oats from the fridge and bring to room temperature – this will take about 30 minutes.

3

Mash half the berries then put in a small pan with the maple syrup, a splash of water and a pinch of salt. Bring to a boil and cook for 2 minutes, until the berries have broken down to a sauce that’s thick and syrupy. Set aside to cool while you make the pancakes.

4

In a bowl, mix together the egg and banana until just combined. Add to the oat mixture and stir well. Fold through the flour, cinnamon and a pinch of salt, taking care not to overmix or the pancakes will be tough.

5

Mist a large nonstick frying pan with cooking spray and set over a medium heat. Drop 6 spoonfuls of the batter into the pan and cook for 2 minutes, until bubbles appear on the surface. Flip, then cook for a further 2 minutes. Remove from the pan, set aside and keep warm. Repeat with the remaining batter so you have 12 pancakes.

6

Swirl the cooled berry sauce through the yogourt. Divide the pancakes between plates and serve topped with the berry and yogourt mixture and the remaining raspberries and strawberries.