1. Combine the self-raising flour, almond flour and raw sugar in a large bowl.
Make a well in the center. Add the almond milk, egg, and butter. Using a
wooden spoon, stir until just combined (do not over mix).
2. Fold gently half mixed berries into the batter. Lightly spray a medium sized
non-stick frying pan with oil spray. Place over medium heat.
3. Pour 1/4 cup of pancake mixture into the pan and swirl to form round cakes.
Cook pancake for 2 minutes or until small bubbles start to appear on the surface.
Flip to cook the other side for 1 to 2 minutes or until golden and cooked through.
Transfer to a plate and cover to keep warm. Repeat with remaining mixture,
spraying pan with oil if necessary.
4. Divide pancakes onto 4 individual plates. Garnish with remaining mixed
5. Serve and enjoy.