Great with sweet fillings, or leave out the syrup and use for savoury fillings.
120g plain flour
6 tbsp oats
½ tsp salt
3 tbsp maple syrup
230ml non dairy milk
2 tbsp sunflower oil
½ tbsp. vanilla extract
1 handful raisins or fresh berries
In a mixing bowl, mix together the dry ingredients. Mix the wet ingredients together in a measuring jug and add to the dry mix. If the batter feels too thin add a little more flour, if it looks too thick add some more non dairy milk.
Heat up a non stick frying pan with a little oil. When the pan is really hot, add a ladel of the mixture for each pancake. Cook the first side for a few minutes, until mixture dries and begins to bubble. Flip over and cook the other side for a minute more. Repeat.
Serves 4 (approx. 20 small pancakes)