Add the flour, egg and milk to a bowl and whisk until a batter is formed

Heat the coconut oil until melted in a frying pan and using a piece of kitchen roll, wipe the oil in a thin layer across the pan, with the excess being collected on the piece of kitchen roll

When very hot, add a small ladle of batter to the frying pan and move the pan around to spread it thinly

Let the pancake cook until it is easy to slide a spatula under the pancake and flip over. Cook for another minute on the other side.

Serve with your choice of topping. In this picture I am using coconut yoghurt, fresh raspberries, seeds and cacao nibs. Enjoy!