A big step up in texture and flavour from my older and more established recipe.

Makes 6 pancakes (serves 2-3 people)

Ingredients

• 1 cup oat milk
• 1 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• 1 tsp vanilla essence

• 1 cup plain flour
• 1 tsp baking powder
• 1 tsp cinamon
• 1/2 tsp salt

• coconut oil for frying
• Whatever you want for serving (ie vegan butter, maple syrup, ice-cream, blueberries, etc.)

Method

1. Add all the wet ingredients to a jug, and whisk a little, then set aside for a few minutes.
2. Add all the dry ingredients to a big bowl, and stir to combine.
3. Whisk the wet ingredients into the dry ingredients, and mix thoroughly.
4. Leave to rest for 20 minutes.
5. Preheat a cast iron frypan, to ‘medium’ (or so).
6. With around a heaped teaspoon of coconut oil per pancake, add 1/3 cup of batter mix to the hot pan.
7. Fry on one side until bubbles on the top have burst over much of the surface. Then flip carefully with a large fish slice, whilst ensuring oil is still coating the centre of the pan.
8. Keep warm in a pre-heated oven, around 65 degrees C.

Notes:

• Letting the batter rest for 20 minutes is very important.
• Using a well seasoned cast iron frypan (rather than a pancake press) helps ensure you get the crispy outer and soft and fluffy middle.