Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Mix all the dry ingredients in a bowl.
In a separate bowl beat all the wet ingredients together.
Make a well in the dry ingredients and pour in the wet ingredients and mix. Best to do this in 3 stages to prevent lumps.
Heat a teaspoon of rapeseed oil in frying pan. Pour the pancake batter into the pan. About 3 tablespoons makes one pancake. When the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute. Repeat until the batter is used up. Serve hot.
We substituted the almond milk for a natural sweetened soya and they were the best pancakes we've tried since going dairy free. Next we substituted the sugar for 40mm of organic maple syrup and we couldn't get the cakes out of the pan fast enough for the kids, got to be careful not to burn them ax the added maple syrup makes this happen very quickly. - 13 Jul 2014
Substituted the egg for a banana and forgot to put the oil in (woops) lol. Served with honey and lemon juice!! Absolute hit with everyone!!! A lovely, cheap, filling, healthy breakfast!! Thank you xxx - 07 Jan 2015