1.

Preheat the oven to 220°C/200°C fan.

2.

Add the butter to a large ovenproof frying pan, Dutch oven or baking dish and place it in the oven for a few minutes until the butter has melted and the dish is hot.

3.

Carefully remove from the oven. In a large bowl, whisk together the oat flour, milk, eggs, vanilla extract, maple syrup, lemon juice and lemon zest until smooth.

4.

Carefully pour the batter into the hot, buttered dish. Bake for 18–20 minutes, until puffed and golden around the edges and the centre is set.

5.

Cut the baked pancake into 6 portions and serve warm with Greek yoghurt and berries.