1. In a small saucepan on a low heat, add the cup of frozen berries. Leave them to reduce while you cook the pancakes, stirring occasionally. Reduce the heat and add some water if it becomes too thick.
2. Blend the strawberries and vanilla soy milk together. Tip into a measuring cup until you reach one cup total. Blend more if necessary .Add the tbsp of oil and vanilla to blended strawberry mix and stir to combine.
3. Sieve oat flour, sugar and baking powder to a medium to large mixing bowl.
4. Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid. Preheat a non-stick frying pan over medium/medium-low heat. You want it warm but not hot. Oil should not smoke when added to the pan.

5. Once hot, drizzle the surface with oil (if necessary for your pan) but wipe away any surface excess with a paper towel. You don’t want any pools of oil, just a light grease.

6. Then pour a small amount of mix into the pan. Cook until bubbles appear and the sides are beginning to dry - about 2-3 minutes. Cook for another 2-3 more minutes on the other side.
7. Once pancakes are cooked, sprinkle with icing sugar, pour the berry mix over and add some chopped strawberries to serve.

Serve and enjoy!