Method:

1. Start by adding the cranberries, maple syrup, orange zest and the cinnamon stick to a pan and cook over a medium light.
2. Next, blitz the porridge oats in a food processor until a flour type consistency is formed and pour into a bowl.
3. Stir through the cinnamon, mixed spice and baking powder
4. Make a well in the centre of the flour and add the milk, egg and maple syrup and whisk well until smooth.
5. Melt the butter in a frying pan and then ladle the batter into the pan. Cook for 1-2 minutes on one side until the batter bubbles, flip and cook for a further 1-2 minutes. Repeat until all the batter is used up.
6. Stack up the pancakes and top with walnuts, dried cranberries, crushed chestnuts and drizzle over the sauce (don’t forget to remove the cinnamon stick). Enjoy!!