Gluten-free pistachio pancakes

1 Pulse the seeds and pistachios in a food processor or spice grinder until roughly chopped. Reserve 50g, then whizz the rest with the porridge oats until finely ground. Tip into a large bowl and stir in 300ml yogurt, the milk, eggs, baking powder and bicarbonate of soda.

2 Heat 1 tsp oil in a heavy- based frying pan and, once hot, add 1 ladle of batter per pancake. Reduce the heat to medium and cook for 4-5 minutes, until bubbles appear and the tops of the pancakes start to set. Flip and cook for 3-4 minutes, until browned and set. Keep warm and repeat with the remaining batter. Serve with a dollop of yogurt, a drizzle of orange blossom honey and the reserved seeds and nuts scattered over.