In a medium jug, weigh out the almond meal and flour and whisk to combine. Add the egg and milk and whisk until the mixture is mostly smooth. But don’t stress about getting it 100% lump-free.

Add water and whisk again to combine.

Heat a small (20 cm / 8in) frying pan on a medium high heat. When it’s hot add a splash of oil and then carefully use a bunched up piece of paper towel to wipe out most of the oil leaving a thin layer.

Pour about 1/4 of the mixture into the pan and tilt the pan quickly in a circular motion so the batter covers the base of the pan.

Cook the first side for 1-2 minutes.

When the mixture is looking set on top and no longer wet, use a spatula to gently lift the side of the pancake. Slide the spatula under and flip over the pancake. If the pancake is stuck just remove from the heat and allow to cool and release for a few minutes before trying again.

Return to the heat and cook on the second side for 20-30 seconds or until just browned.

Tip the cooked pancake on a clean plate and repeat with oil and the remaining batter until you have 4-5 pancakes.

Serve warm with your choice of pancake accompaniments.