Pancakes:

1/3 cup mix of wholemeal spelt flour
1 tbs ground flax plus 2 tbs hot water
1/3 cup chestnut puree
¾ tsp baking powder
Pinch of salt
½ tsp vanilla extract
½ tsp cinnamon
1 tbs agave (omit if you prefer a more savoury pancake base)
Approx. ½ cup soy milk (or milk of choice) use more or less to achieve a batter that pours thickly.
Topping:

2 large handfuls fresh cranberries
1 tbs rapadura
4 tbs water
Soy yogurt (or others yoghurt/cream)
Maple syrup
Cinnamon
Makes approx. 4 pancakes to feed one or two (feel free to double, quadruple of whatever multiples you need to feed the crowds!)