![Natural Rainbow Pancakes](https://cdn.sanity.io/images/yg2dvvx6/production/3b980f332f977e3bd6c7cbb41417e21f3c71e8f7-2000x2000.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
![a stack of pancakes with blueberries and whipped cream on a white plate .](https://cdn.sanity.io/images/yg2dvvx6/production/409f148a15ca35a3c231cfe3113ffc65bc33fca9-1600x1000.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Wholemeal blueberry and honey pancake stack
![a bottle of rowse runny honey](https://cdn.sanity.io/images/yg2dvvx6/production/b3ed5c72a652e6021ddba08d27543e813821957e-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
Method
- 1
Heat the oven to 100C. Sift the flour, baking powder and salt into a large bowl. Tip any bran in the sieve into the bowl.
- 2
In a jug, lightly beat together the milk and egg, then stir in the melted butter or coconut oil.
- 3
Use a fork or whisk to mix the wet ingredients into the dry until you have a fairly smooth batter.
- 4
Heat a knob of butter or a drizzle of sunflower or coconut oil in a frying pan over a medium heat. Add a ladle of batter to make a pancake about 8cm in diameter (depending on the size of your pan you may be able to cook 2-3 at one time). Cook for 2-3 minutes or until small bubbles appear on top of the pancakes, then scatter some blueberries on top. Flip them over and cook for 1-2 minutes until golden-brown and the pancakes are risen and fluffy.
- 5
Keep the pancakes warm in the oven while you cook the rest. To serve, stack them up, drizzling each with a little honey as you go. Top with some yoghurt, a few fresh berries and another drizzle of honey.