Instructions

1. Put the pancake ingredients in a food processor. Whiz until you get a thick batter - add more oat milk if it's too thick. Rest for 10 minutes.
2. While the batter is resting, make the jam. Put the raspberries in a small saucepan. Add the vanilla, sugar and a dash of water. Bring to a simmer and stir until you get a thick, sticky sauce . Set aside to cool for a few minutes.
3. Stir about half of the raspberry spread into the batter.
4. Lightly grease, then heat a pancake pan.When hot drop a few spoonfuls of the batter, making them into circular shapes. After a minute or so, when the surface is no longer runny, turn them over and cook for about a minute.
5. Transfer them to a plate and make more pancakes, using up the batter.
6. Serve the pancakes with the raspberry spread (reheated if necessary).