Step 1

Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.

Step 2

Add flour and salt to a large mixing bowl, whisk in warm water and warm oat milk for 5 minutes to really develop the gluten.

Step 3

Add yeast mixture to the mixing bowl along with the baking powder and whisk together.

Step 4

Cover with a plate and leave somewhere warm to proof for 1 hour.

Step 5

Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.

Step 6

Turn the heat down to low medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.

Step 7

Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!

Step 8

Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.

Step 9

Add flour, cocoa powder and salt to a large mixing bowl and whisk in warm water and chocolate oat milk for 5 minutes to really develop the gluten.

Step 10

Add yeast mixture to the mixing bowl along with the baking powder and whisk together.

Step 11

Cover with a plate and leave somewhere warm to proof for 1 hour.

Step 12

Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.

Step 13

Turn the heat down to low-medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.

Step 14

Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!