Put your gluten free self-raising flour, sugar into a large mixing bowl and mix together.

In a jug or smaller mixing bowl, add your eggs and milk and beat thoroughly.

Create a well in your flour bowl and add in your wet ingredients. Whisk until smooth and consistent. Then mix in your crushed mini eggs - crushed mine in a ziplock bag with a rolling pin on a hard work surface.

Set your hob to a low-medium heat. Brush the pan with a light coating of oil and allow to heat - test if it's ready by spooning in one small drip of pancake batter; if it sizzles slightly, then it's ready.

Ladle in your pancake batter. I used a 1/4 measuring cup to do this as it's the perfect amount of batter for 1 pancake and ensures they all come out the exact same size.

Allow to cook until the side facing up looks like you could flip it without it splattering everywhere! This should take about 1-2 minutes at a low heat. If it's browning on the underside before the top is looking ready to flip, then lower your heat.

Flip it over and cook for a further 30 seconds or so and transfer to a small plate. Repeat until all the batter is used, brushing the pan with oil in between each pancake.

For the chocolate sauce grab a saucepan and place the milk chocolate and milk in it. Turn on a medium heat and gently melt whilst stirring occasionally until smooth and shiny. If its too thick add a little extra milk, if too thin add some more chocolate!

Pour the chocolate sauce all over your pancakes and finish with as many mini eggs as you like! Enjoy!