2 cups flour
3 tsp baking powder
1 tbsp sugar (any kind)
1 tbsp vanilla extract
1 3/4 cups plant-based milk (such as oat, almond or soya)
1 tbsp vegetable oil for cooking
- Combine the dry ingredients in a large bowl. Add the vanilla extract, then slowly whisk in the milk until you get a smooth, thick batter.
- Heat a drizzle of oil in a non-stick frying pan over a medium-low heat. Add 2 tablespoons of the batter to the pan to make small, round pancakes. You can cook 2 or 3 at the same time if there is space in your pan.
- Cook for 3-4 minutes until the edges have set and there are bubbles appearing on the top surface.
- Carefully flip the pancakes over and cook for another 2-3 mins until golden brown on both sides and cooked through.
Serve topped with sliced bananas, blueberries, maple syrup, vegan yoghurt, or your toppings of choice.