Sift the flour into a large bowl before adding the caster sugar, baking powder and salt.

Mix together and then whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk kefir.

Stir until you have a smooth batter, about the consistency of thick double cream. If it seems a little too thick, add the remaining kefir to loosen.

Melt a little coconut oil in a large frying pan.

Add a large spoonful of the batter for each pancake. You may be able to fit two or three pancakes in the pan at a time.

Cook on a low heat for up to three minutes, or until small bubbles start to appear.

Flip over the pancakes and cook for another two minutes or until pale golden and well risen.

Transfer to a plate and top with whatever you like. We love a drizzle of maple syrup, a dollop of coconut yoghurt and a load of fresh berries.

Vegan pancake recipe: boost your gut health with these kefir-loaded vegan buttermilk pancakes