Fluffy Vegan Pancakes

Method

1. Stir the vinegar into the oat milk and leave for 5 minutes to thicken slightly.
2. Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl.
3. Add the oil and vanilla to the milk, then pour into the dry ingredients and fold gently with a spatula until just combined. A few lumps are fine; overmixing makes the pancakes tough.
4. Let the batter rest for 5 minutes while you heat a non-stick pan over medium-low heat.
5. Brush the pan lightly with oil and pour in about 60 ml (1/4 cup) of batter per pancake.
6. Cook for 2–3 minutes until bubbles appear on the surface and the edges look set, then flip.
7. Cook for another 1–2 minutes until golden and cooked through, then keep warm in a low oven while you cook the rest.
8. Serve stacked with maple syrup and fruit.