In a large mixing bowl, combine flour, meal, baking soda and salt. In a separate bowl, whisk together the eggs and buttermilk. Fold the dry ingredients into the wet until just combined. Gently fold in blueberries — be sure not to over mix.

Heat a large skillet over medium heat and brush with oil. Spoon about 1/4 cup of batter onto the skillet for each pancake.

Flip the pancake over once small bubbles have appeared on the pancake and continue cooking on the opposite side until golden.

To serve, top with toasted hazelnuts, additional berries and maple syrup.

Hazelnut hacks 
Hazelnuts are loaded with vitamins, antioxidants and healthy fats. Here are some easy ideas to add these local nuts to your daily diet. Salad toppers Chopped toasted hazelnuts are perfect to sprinkle over salads — try a composed combination of slivered ripe pears on watercress with crumbled goat cheese or make a colourful and healthy combination of shaved brussels sprouts, kale, chopped apple and dates with roasted hazelnuts and maple vinaigrette.

Super seafood 
Try ground or sliced hazelnuts in a crust for seared salmon or halibut.

Power snacking 
Fill pitted dates with hazelnut butter and fi nely chopped roasted hazelnuts, drizzle with chocolate and sprinkle with sea salt.

Delicious dukkah 
Make hazelnut dukkah by roasting hazelnuts with sesame, coriander and cumin seeds in a dry pan until fragrant, then grind in a food processor and season with salt and pepper. Serve with bread and olive oil for dipping, or dust over hummus, or sprinkle on salads and roasted vegetables.

Perfect pavlova 
Make a pavlova or nutty torte with gluten-free, nutty meringues as the base — just combine a cup of ground roasted hazelnuts with four egg whites, a cup of sugar and a few tablespoons of cornstarch, whip until stiff , spread into circles on parchment and bake until fi rm and crisp.

Caramelized crunch 
Caramelize sliced hazelnuts with sugar to sprinkle over ice cream or use to decorate cakes.

Quick clusters 
Combine melted chocolate (with a touch of coconut oil) with roasted hazelnuts (that have been chilled in the freezer), then drop in small clusters on parchmentlined baking sheets and immediately sprinkle lightly with flaked sea salt and sugar. Refrigerate.

Frozen filberts
Whirl frozen ripe bananas in a food processor with a splash of vanilla, swirl in chocolate hazelnut nut butter (such as local favourite Mumgry), then re-freeze for a scoopable vegan “ice cream.