Fluffy Pancakes (egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

These pancakes are a regular in our house on the weekend.  We cook them on the BBQ hot plate, add some bacon, Kingland Soy yoghurt, pure maple syrup, berries and sliced banana....delicious!  Left-over pancakes can be kept covered in the fridge for up to 3 days and reheated in the toaster for a quick treat.

Makes 10 - 12 using soup ladle portions

3 cups self raising flour 

1/4 cup caster sugar

1 teaspoon vanilla essence

1 and 1/2 teaspoons white wine vinegar

1/4 cup grapeseed oil (or canola oil)

2 and 1/2 cups soy milk (or other preferred milk)

Sift the flour and sugar into a bowl.

Add the rest of the ingredients and whisk until smooth.

Check the batter consistency, it should pour easily and still be thick enough to hold shape when poured onto the hot plate or frypan.  Add more milk if batter is too thick.

Heat BBQ or frypan to high heat and turn down midway between high and medium, lightly grease cooking surface.

Pour ladle full amounts onto BBQ (or frypan) and flip pancakes when bubbles have risen to the surface.  Keep checking the underside, and remove when golden brown.  

Keep cooked pancakes warm under foil, while cooking the rest of the batter.

Serve with favourite toppings, yum!

Soup Ladle

Flip when bubbles rise to the surface