Place both of the flours, the Matcha Latte powder and yeast in a large bowl, and roughly combine.

Put the maple syrup and almond milk in a saucepan and warm gently over a low heat. Pour this mixture into the flours and beat with a wooden spoon for 4-5 minutes until a smooth mixture has formed.

Cover the bowl with a clean tea towel and leave to prove for 45 minutes until the mixture has doubled in size.

Once the mixture has risen, warm the water (not too hot or you will kill the yeast) and mix in the salt and bicarb. Beat this into the batter, re-cover and leave to rise for a further 20 minutes.

Heat a flat, heavy-based pan until it lightly smokes and add a little light rapeseed oil. Grease as many crumpet rings as you can fit in your pan and spoon half a centimetre of the mixture into each ring.

Cook until lots of bubbles have appeared and the batter is cooked all the way through. Remove the rings and flip the crumpets so that they cook very briefly on the other side.

Serve with plenty of maple syrup.

Tip: If bubbles don’t appear when you start to cook your crumpets, add a little more warm water or try pouring slightly less mixture into each ring.