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0 Ingredients:
• 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 /
cornflour
• 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.
Sift in the flour, cornflour and baking powder and mix.
It will still be slightly lumpy, but don’t over-mix or the pancakes will be tough.
Set the mixture aside, letting it rest for 5 minutes for fluffier results.
Add a drizzle of oil to a large non-stick frying pan over a medium heat.
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.
Flip and cook the other side for 1-2 minutes or until golden.
