Instructions

1. Put the egg, almonds and oats into a blender. Add some milk and process for a few seconds, then add the coconut and more milk to get a thick but spreadable batter. Blitz for a few seconds to get the desired texture.
2. Lightly oil a pancake pan then add dollops of the batter and, using the bottom of the spoon, make circular shapes (or use silicon pancake moulds). Cook for a couple of minutes then flip them over and cook until golden.
3. Transfer them to a plate and repeat with the remaining batter.
4. Serve warm or at room temperature.