Hello guys! It has been pouring with rain here in London for the last five days, so the best thing to keep you cozy it's to cook...some pancakes. But because now I try to be wheat free, here's the perfect pancake recipe from The Pure Package available from their latest recipe book. Here's how to do it:

Serves 4

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients

1 large apple

1/2 cinnamon stick

1 star anise

pinch grated nutmeg

200 ml pomegranate juice

200 ml grape juice

20 g jumbo porridge oats

240 ml natural yoghurt

1/2 teaspoon vanilla paste

60 g jumbo porridge oats

40 g brown rice flour

1 backing powder

100 ml apple juice

1/2 teaspoon cinnamon

2 egg whites

groundnut oil

To serve: 100g blackberries; 60g raspberries;80g blueberries

Preparation:

Core the apple, leaving the skin on, and cut into eight segments. Place it ina heavy-based saucepan with the cinnamon stick, star anise, cloves, nutmeg and pomegranate abd grape juices and cook over a medium heat for 3 minutes. Remove the apple with a slotted spoon and reserve. Continue to boil the juice and spices for 15 minutes until reduced to a thick syrup, then pass through a fine sieve to remove the spices. Return the syrup to the pan with four of the apple pieces. Cook over a medium heat for 2 minutes. Using a hand-held blender, blitz toa smooth puree. Set aside.

Meanwhile, sprinkle the oatsover a non-stick baking sheet and toast in the oven for 5 minutes. Remove from the oven and leave to cool. In a small bowl, mix the yoghurt and vanilla paste together.

Place the oats, rice flour, baking powder, apple juice and cinnamonina food processor and blitz toa smooth paste. Transfer to a mixing bowl.

In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Using a large metal spoon, carefully fold the egg whites into the oancake paste, keeping as much air in the mixture as possible.

Heat a large frying pan over a medium heat. Brush with oil and drop a large tablespoon of batter per pancake into the pan. Thsi will make pancakes about 6 cm across, so you can make four at a time. Cook for about 2 minutes, until small bubbles appear on the surface, then turn and cook for a further 2 minutes until golden. Transfer toa awarmed palte and cover with kitchen paper while you make another batch. You would have enough batter for eight pancakes.

Either stack the pancakes together on a serving dish or arrange two on each plate. Pour over the pomegranate and apple puree and top with the vanilla yoghurt. Spoon over the reserved poached apple segments and sprinkle the blackberries, raspberries and blueberries around the plate.