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Breakfast every day

Pancakes

Pancakes are always a crowd-pleaser. Whether you like them stacked up high, served traditionally with sugar and lemon, or covered in all kinds of peanut butter or chocolate decadence, these light and fluffy pancakes are for you. These are the American-style versions, which are ideal for making in small, puffy discs.

SERVES 4

150g (1¼ cups) plain flour

1 tsp baking powder

250ml (1 cup) almond milk or rice milk

2 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

Oil, for frying

Combine the flour and baking powder in a large bowl, then add all the remaining ingredients, except the oil, and mix together with a whisk. You aren’t trying to whisk the mixture or add bubbles here, but a whisk just works best to make the batter nice and smooth.

Use a brush to apply a thin layer oil to a frying pan set over a low heat, then add 1 tablespoon of the batter mixture to the pan – keeping it flat and level to make a neat circular pancake. Cook for a little over 30 seconds until the pancake is firm enough to slide when you shake the pan, then flip it over and cook for another 30 seconds until both sides are crispy and golden. Keep the pancake somewhere warm while you make the others. Cook the rest of the batter in the same way – you should have between 12 and 16 pancakes.

Serve with your preferred toppings – my favourite way to serve these beauties is with coconut cream and fresh strawberries.