Start by preparing the compote. Place the berries in a saucepan and cook over medium-low heat, covered, until the berries soften and start to release their juices. Continue to simmer the mixture for about 5 minutes, mashing the berries with your spoon, until syrupy and thickened to your liking. Decant the compote into a heatproof jar or bowl and set aside to cool.

For the pancakes, place the oats in a high-powered blender or Nutribullet and blend until fine and powdery. Place the remaining ingredients into the jug and blend to form a smooth batter, adding an extra splash of milk if the batter looks very thick (see Tips).

Heat a little oil or butter in a large frying pan. Dollop 1/4 pancake batter in the middle of the pan and spread into a circle using the back of a spoon. Cook for a few minutes until the batter is set, then flip and cook until golden on both sides. Repeat with the remaining batter.

Serve the pancakes with thick yoghurt, berry compote and fresh berries (or any of your go-to toppings!)

Tips: The oat and almond flour will continue to absorb moisture from the batter as it stands, so feel free to an extra splash of milk to the batter if it gets too thick.