I spent a few years trying to come up with the best egg and dairy free pancakes I could when my son was smaller and discovered after a while that simpler is better. These are so easy to make you can’t really go wrong. My kids love these and ask for them often.
- 200g self raising flour
- Pinch of salt
- 250ml of dairy free milk (I have used vanilla flavoured ones before too)
- 150ml cold water
- 3 tbsp oil (I normally use sunflower but have also used melted coconut oil which made the best pancakes yet)
- 1 tsp vanilla/lemon extract (optional)
Measure flour and salt and sift into a mixing bowl.
Combine the rest of the ingredients and whisk gradually into the flour mixture until combined.
Make pancakes as usual.
This mixture can be made in advance and stored in the fridge.