The quantity of milk here is very provisional, as with all pancake recipes. these pancakes aren't as sturdy as the non-vegan version, however, getting a good pan coverage is useful.

1, Add the flour and salt to a mixing bowl and make a well in the centre. Gradually pour in the almond milk, whisking as you go until you get a smooth batter.

2. Add the oil and whisk until smooth and combined.

3. Heat a tiny dash of oil in a non-stick pan. Once hot, add a fine coating of the batter to the bottom and tilt the pan so it spreads out into a nice circle.

4. Relax for a few minutes while the batter firms up – when the wobbly softness goes, pop a spatula under an edge to see how its coming along underneath. Once golden on the underside, flip it!

Enjoy!