Ingredients

• 300g self-rising flour
• 1tsp baking powder
• 1 tbsp sugar (any kind)
• 1 tbsp vanilla extract
• 400ml plant based milk (oat, almond or soya)
• 1 tbsp vegetable oil

Method

Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.

Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface.

Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.

Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.