Ingredients

Instructions

1Mix together the flour and non-dairy milk alternative in a large bowl, jug, or food mixer. Note: Add in the milk gradually as you may find you do not need it all. The consistency of the batter should be smooth and lump free

2 Next, add in the salt or sugar. If making sweet pancakes, also add in the vanilla extract at this stage

3 Add in one tablespoon of vegetable oil or melted coconut oil and whisk all ingredients together and allow to sit for 5 minutes

4 Whilst your batter is resting, use the remaining oil to grease a non-stick pan or skillet and allow to heat over a medium temperature. Once your pan is heated, add a ladle full of your pancake batter

5 Ensure you swirl or tilt your pan for an even spread of the mixture. Note: you don’t want the pancakes to be too thick so if there’s excess then pour back into your jug or bowl

6 Cook for around 1-2 minutes until golden in colour underneath. Check carefully using a palette knife to ensure your pancake is ready and not undercooked or burning

7 Once golden on the underside, you’ll need to flip your pancake over carefully either by using a palette knife or by using the pan to do so combined with some quick wrist action – if you’re feeling brave enough. Smooth out any folds. Note: young people should be supervised carefully throughout, but during this step in particular

8 Cook for another 1-2 minutes. Once cooked, tip out on to a plate and serve with your favourite toppings. Repeat the above process until you run out of batter