For the pancake stack

80g (1/2 cup) caster sugar
80g (1/2 cup) spelt flour
80g (1/2 cup) self-raising flour
¾ tsp baking soda
1 tsp baking powder
2 flax eggs*
250ml (1 cup) almond milk
1 tsp apple cider vinegar
1 tsp vanilla paste

Mix the dry ingredients together in a large bowl. In another, smaller bowl, pour the apple cider vinegar into the almond milk and vanilla paste so the milk can curdle. Set aside for a couple of minutes.

Fold the wet ingredients into the dry until just combined.

Place a wide, flat frying pan over high heat and lightly spray with oil or grease with vegan butter. Pour one ladleful of pancake batter into the pan, spreading it so that it becomes an even circle. Cook for a few minutes or until bubbles start to op up on its surface, then flip and cook for another minute or so. Check for done-ness, then flip onto a plate.

Repeat this process 6 more times, or until batter runs out. 

For the chestnut cream

2x 240g (8.4 oz) tins of peeled chestnuts
250ml (1 cup) hazelnut or almond milk (but hazelnut is better)
1 tbsp sugar

Place all ingredients in a high-speed blender and whizz until smooth and creamy. You will need a powerful processor or blender for this; the consistency should be like thick ice cream.

Spread the chestnut cream onto six of the seven pancakes. Stack the cream-slathered pancakes on top of each other, the last one on top being the one without cream.

For the hazelnut butter drizzle

125ml (1/2 cup) hazelnut milk
3 tbsp hazelnut butter

Melt the two ingredients together in a small saucepan over high heat, stirring quickly all the while. Pour the still warm hazelnut butter drizzle over the pancake stack.

Garnish the cake with some berries and roughly chopped pistachios and hazelnuts.

Note: One flax egg is made by mixing 1 tbsp ground flaxseed with 3 tbsp water. Set aside for a couple of minutes to gel before adding it to your batter.