Pour the flour, milk and egg into a bowl and whisk together until smooth. Leave to one side.

Chop the onion and add to a pan with 1 tbsp of the olive oil. Cook over a medium heat for 3-4 minutes, then add the chopped courgette, red pepper and olives. Cook for a further 10 minutes, stirring often, until the veggies are soft.

Heat the rest of the oil in a frying pan over a high heat. When the oil is hot, add a ladleful of the pancake batter and move the pan around to form an even layer over the base. Cook for 2-3 minutes until golden underneath, then flip and cook for another 1-2 minutes. Remove from the pan, add another ladleful of batter and repeat until you have made all of your pancakes. You may need to add more oil.

To serve, pile a spoonful of the veg into the centre of each pancake, crumble over some goats cheese and roll up. Enjoy!