Preheat oven to 180°C (Gas mark 4/350°F). Line a muffin tin with silicone cups or paper cupcake cases.
Add the flours, sugar, baking powder, salt and dairy free spread or butter to a food processor or blender and whizz to combine. Add the eggs and whizz again. Add gradually the soya milk and whizz until smooth and lump free. (You could also whisk by hand - gently whisk the eggs and melt the spread/butter first before adding to the mixture).
Transfer the pancake mixture to a jug for easy pouring, then pour into the cupcake cases, filling each to about two thirds full. Top each muffin with some berries of your choice, pushing them down slightly into the mixture.
Bake for approx. 15 minutes until risen and golden. To check if they are done, pop a cocktail stick into the middle of one of the muffins and check it comes out clean (if not, they may need a couple more minutes in the oven).
Serve up with a little maple syrup or honey to dip them in and maybe some fresh fruit and natural yogurt on the side