1 
0 • 1 ⅓ cups (300 ml) dairy-free milk (almond, soy etc.)
• 2 tablespoons vegetable oil plus more for frying
• 2 teaspoons lemon juice or apple cider vinegar
• 1 teaspoon vanilla extract
• 1 ½ cups (175g) all purpose (plain) flour
• 2 tablespoons cornstarch /corn flour
• 2 teaspoons baking powder
• 2 teaspoons sugar optional
INSTRUCTIONS:
In a mixing bowl, stir together the milk, oil, lemon juice and vanilla. Let stand
for 5 minutes.
In a separate bowl, sift together the flour, corn flour and baking powder and mix.
Combine wet and dry ingredients until they just come together. Do not over mix. Allow mixture to be slightly lumpy. Don’t over-mix or the pancakes will be tough.
Set the mixture aside, letting it rest for 5 minutes for fluffier results.
Preheat large non-stick frying pan over a medium heat. Add a drizzle of oil.
Ladle small rounds onto the pan and cook for 1-2 minutes on each side until bubbles appear on the surface and the underside turns golden brown.
Flip and cook the other side for 1-2 minutes or until golden.
Garnish as desired with fresh strawberries or other fruit. Try dipping in honey.
