128g white all purpose flour
1 tbspn sugar
2 tbspn baking powder
2 tbspn vegetable oil
235 ml non dairy milk (I used soya milk)
a generous handful of blueberries
Mix the dry ingredients in a bowl. Add the oil and milk gradually and beat until you have a smooth batter. Throw in a handful of blueberries (pitted cherries would also be a nice substitute). Heat some vegetable oil in a frying pan (enough to grease the bottom of the pan, not so much that your pancakes are swimmng!) on a moderate to high heat. When the pan is hot, add the pancake mixture; one large spoonful makes a good sized pancake. After 2-3 minutes, bubbles should be forming in your pancakes. Have a quick look underneath the pancake and if it looks nicely brown then it’s time to flip! About 2 minutes on the other side should suffice.
Serve while still warm, with some dairy free spread, some maple syrup and some fresh berries on the side.
And enjoy your weekend everyone!