Ingredients
1 cup wholegrain flour
1 cup self raising flour
¼ cup rolled oats
½ teaspoon ground cinnamon
½ tsp salt
1 cup Greek yoghurt
¼ cup honey
1 tsp vanilla extract/bean paste
2 eggs
1 + ¼ cup buttermilk
3 tbsp vegetable oil

Raspberry Coulis (Optional)
Juice of 1 orange (fresh)
150g Frozen raspberries – about 1 ¼ cups
1 tbsp caster sugar
1 tsp vanilla essence
60mL water

Instructions:
1. Raspberry Coulis (Optional): In a saucepan over medium-low heat, combine all coulis ingredients. Once warmed, reduce heat to low and simmer for 10 minutes. Stir occasionally until thickened and raspberries break apart. Set aside.

2. Dry Ingredients: In a large bowl, whisk together flour, salt, rolled oats (if using), and cinnamon. Set aside.

3. Wet Ingredients: In another large bowl, whisk yogurt, buttermilk, honey, eggs, and vanilla extract/bean paste until well combined. Whisk in the oil.

4. Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and gently whisk to combine. Ensure there are no dry flour pockets. The batter will be thick with a few lumps – that's okay!

5. Let the Batter Rest: Allow the batter to sit for 5 minutes while preheating your pan. This helps thicken the batter.

6. Heat the Pan: Heat a large pan over medium heat. Lightly coat with a small amount of vegetable oil and butter.

7. Cook the Pancakes: Pour ¼ cup of batter onto the pan. Cook for about 2 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, or until cooked through. Repeat with remaining batter.

Enjoy hot with your favourite toppings!

Tips:

• Preheat your oven to 100°C (200°F) and keep cooked pancakes here once ready to keep warm.

• You can really vary the toppings based on your personal preference - some of my favourites are; fresh fruit and ice cream, lemon curd or eggs and maple bacon for a savoury option.