- 1 cup flour (I use the plain stuff I always have available in the pantry but you can use chickpea or almond flour too if you prefer making gluten-free pancakes)
- 1 1/2 cups of plant based milk (sweetened almond it my favourite for these pancakes)
- 1/2 cup of water (this helps to thin out the batter, but if you’re into thicker pancakes leave this out completely)
- 2 tbsp melted coconut oil (I know there are some recent studies stating that coconut oil is bad, especially if one has higher cholesterol, but isn’t all oil something to take in moderation? I use coconut oil in this recipe as I prefer the taste)
- Sift the flour and add the milk little bits at a time.
- Mixing well to avoid lumps forming.
- Once all the milk has been added, add in the water and then the melted oil. That’s it!
- Pour the batter into a warm, non stick pan (if your pan is old like mine you may need to use a bit more oil to help the non-stick out a little) and spread it as evenly as possible.
If you like them as thin as crepes, cook it until there is no more wet batter and you notice the outer edges curling or lifting slightly (this helps flip them without breaking them). If you are making thicker pancakes or crumpets, cook them until the batter starts to bubble slightly and then flip them to cook for as long as you did on the other side.
I sometimes add a mashed banana, vanilla essence, a table spoon of organic raw cacao powder or a splash of green food colouring (dinosaur breakfast) for a variation in flavour and fun. I also always serve them with freshly cut fruit which add to the vitamin and fiber intake!