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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 215°C.
Whisk the unsweetened non-dairy milk with the vinegar and set aside.
Combine the plain flour, cornflour, baking powder, bicarbonate of soda, and salt in a bowl.
Add the milk mixture, neutral oil, maple syrup, and vanilla extract to the dry ingredients.
Whisk carefully until just combined; some lumps are okay for fluffiness.
Transfer the batter to a lined baking sheet and decorate with your chosen toppings.
Bake for 12-15 minutes until the edges are golden and the center is set.
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For extra flavor, try adding cinnamon or nutmeg to the batter.
Use parchment paper to line the baking sheet for easy removal.
Can I use regular milk instead of non-dairy milk?
Yes, regular milk can be used as a substitute for non-dairy milk.
What toppings work well with these pancakes?
Fresh fruits, nuts, or chocolate chips are great toppings for these pancakes.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Can I freeze these pancakes?
Yes, these pancakes can be frozen. Allow them to cool completely before freezing.
What can I use instead of maple syrup?
You can use agave syrup or honey as a substitute for maple syrup.
