Add all the ingredients to a bowl and mix thoroughly until completely combined.
Heat a non-stick pan on high for a few minutes, then turn the heat down to medium and spray on some coconut oil.
Turn the heat down a bit more and add a large spoonful of batter to the centre of the pan, using the back of the spoon to smooth out into a circle. Keep your pancakes quite thick to achieve that fluffy brownie texture.
Flip after about 50 seconds, then flip again when you’re satisfied with the colour.
Transfer to your plate and repeat with the rest of your batter.
Add your toppings! I’ve poured a good helping of white chocolate sauce on to mine, followed by graze’s honeycomb crunch mixture of almonds, raisins and chocolate covered honeycomb.