Vegan Pancakes

Ingredients

• 1 1/3 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 1/2 cups (175g) all purpose (plain) flour
• 2 tablespoons cornstarch / cornflour
• 2 teaspoons baking powder
• 2 teaspoons sugar (optional)

Instructions

1. 1

   In a mixing bowl, stir together the milk, oil, lemon juice and vanilla. Let stand for 5 minutes.

2. 2

   Sift in the flour, cornflour and baking powder and mix.

3. 3

   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.

4. 4

   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.