1. Start the berry sauce. If you’re using frozen fruit, simply add a small splash of water to a small saucepan with the berries and leave on a low-medium heat while you make the pancakes. For fresh fruit, add the fruit with 50ml of water on a low heat and leave to simmer for 15 minutes, stirring occasionally.
2. Mix the flax seed and water in a small dish and set aside for a few minutes.
3. Combine the flour, milk and vanilla (if usinand mix thoroughly, making sure the mix is smooth. Now stir in the flax egg mix.
4. Place a small frying pan on medium heat, add some oil if necessary, and add some crepe mix to the pan. This mix makes 3 small or 2 large crepes. Be careful not to add too much and tilt the pan to spread the mix. Cook for 2 minutes on one side, flip and cook for a further minute on the other side. Continue until you run out of mix.
5. By now the sauce should have thickened up, remove from the heat and spread a thin layer (about 2 tbsin a line through the centre of each crepe. Add a tbsp of granola, then fold the crepes into small rolls. Drizzle the remaining sauce over the top and sprinkle with icing sugar (if using)

Serve and enjoy!