1 cup (110g) wholemeal flour
1 tbsp baking powder
1 cup (250 ml) unsweetened plant milk
2 tbsp maple syrup
½ tsp cinnamon
1 tsp vanilla extract
To serve: Fresh fruit, such as banana and fresh or frozen berries, chopped nuts and seeds.
Combine all the dry ingredients in a bowl.
Add the milk, maple syrup and vanilla extract and stir until mixed. Do not overmix.
The mixture needs to sit for 10 minutes.
Heat a frying pan over medium-high heat. If you have a large pan, you’ll easily be able to cook two small ones at once.
Lightly oil the pan with a small amount of coconut oil. Scoop the batter into the pan in 1/4 cup (or a small ladle) portions. (I find the smaller the amount the easier it is to handle the pancake. Especially when it comes to flipping!)
Once there are a few bubbles in the middle and they look cooked around the edges, flip and cook for a couple more minutes on the other side.
Serve with your choice of fruit, nuts and seeds. Frozen berries work well because you get the juice off them.
Tip: These pancakes can be frozen. Place the pancakes on a baking tray and put them in the freezer for about 30 minutes. You can then place them in a plastic tub or resealable bag, separating them with parchment paper.
The pancakes can be reheated from frozen. The time taken will depend on the size of your pancakes and the wattage of your microwave. It will be around 30 seconds for two pancakes.