Make a flax egg by combining one tbsp of ground flax seed with three tbsp of water in a cup. Leave for a few minutes to sit while you prepare the rest of the ingredients. 

Make an oat flour by placing the oats into a blender, then blitzing until it has reached a flour like texture. 

Combine the oat milk, maple syrup, peanut butter, vanilla extract and the flax egg in a large bowl and whisk together well (I use a hand whisk) until the mixture is well mixed and there are no lumps of peanut butter remaining. 

Add the dry ingredients (the wholegrain flour, oat flour, baking powder and salt) and mix everything together thoroughly into a pancake batter. Leave sit for 10 minutes. 

Put a non stick pan on a medium/high heat. Once the pan is hot, take a ladle and pour in some pancake mix to the centre of the pan. For a fluffy pancake, you don't need to move the pan around to spread the mixture, you can let it settle itself. You want to pour in enough mixture for the pancake to form about 4 to 5 inches (10 to 12.5cm) in diameter. 

Cook for a few minutes until the edges are cooked and the pancake is formed enough for you to slide a spatula underneath to free it from the bottom of the pan. You should be able to then slide the pancake around the pan. 

Flip the pancake by throwing in the air to turn over. 

Cook for another few minutes on the second side. The aim is for both sides to be golden brown in colour. 

Repeat the process until there is no more pancake mix left. 

Serve with some chopped banana, mixed fresh berries, and a drizzle of maple syrup.