by Ella Timney
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220g of plain flour
680ml of almond milk, maybe more to loosen
1/2 tsp salt
5 tbsp of vegetable oil, (or other neutral-flavoured oil) plus extra to cook the pancakes
Add the flour and salt to a mixing bowl and make a well in the centre. Gradually pour in the almond milk, whisking as you go until you get a smooth batter
Add the oil and whisk until smooth and combined
Heat a tiny dash of oil in a non-stick pan. Once hot, add a fine coating of the batter to the bottom and tilt the pan so it spreads out into a nice circle
Relax for a few minutes while the batter firms up – when the wobbly softness goes, pop a spatula under an edge to see how its coming along underneath. Once golden on the underside, flip it!
Keep cooking until the underside is also golden. Keep a close eye on it as I noticed that this side burnt a lot easier than the first side
Move onto a plate and keep warm while you cook the rest. Enjoy!