150g/5½oz frozen (or fresh) raspberries
100g/3½oz porridge oats (not instant, use gluten-free oats if required)
1 tsp baking powder
1½ tsp ground cinnamon
150g/5½oz clear honey
¼ tsp sea salt flakes
1 tsp sunflower oil
1 tsp vanilla paste or extract
1 free-range egg
100ml/3½fl oz oat milk, or any other sort you wish