- 240 ml non-dairy milk
- 1 tsp lemon juice
- 2 tbsp vegetable oil
- 165 g plain flour
- Pinch of salt
- Non-dairy butter to grease pan
- Toppings of your choice
Add all the ingredients except the melted butter to a blender. Blend until very smooth, 1-2 minutes.
Pour into a jug, cover and rest in the fridge for about 20 minutes. You can also do this overnight. I recommend not missing this step out - as the batter rests air bubbles rise to the top giving you a smoother batter.
Once you are ready to make your pancakes heat a large frying pan on medium heat and add a small knob of the butter. As it melts tilt the pan to evenly coat the bottom of the pan (do this for each pancake). Pour in some batter and tilt the pan again to form a thin pancake.
Allow to cook for 2-3 minutes until the edges start to turn golden. Flip the pancake and cook on the other side for another 1-2 minutes.
Once cooked, set aside while you cook the rest of the pancakes. You can serve them hot or keep them in the fridge until you are ready to use them. Heat them back up in a hot dry saucepan or in the microwave.
Fold, roll or stack and top with whatever you like - sugar and lemon juice, maple or agave syrup, fresh fruit, nut butters, jams, chocolate sauce, ice cream, vegan yoghurt or even squirty cream.