2 tablespoons vegetable oil of your choice and oil for frying
5 tablespoons water
300ml soy milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
Sift together the flour, baking powder, salt and cinnamon
In a separate bowl, combine all the other ingredients
Add the wet mixture to the dry mixture and mix until just combined. A few lumps is ok. Overmixing will make the pancakes rubbery
Let the mixture stand for 10 minutes or covered overnight in the refrigerator. If the mixture looks too thick, you can add a little water to reconstitute it
Oil a large, heavy non stick or cast iron pan and preheat over medium-high heat for about 2 minutes. A very thin coating of oil is sufficient.
Using the same amount of batter in your ladle/baster/cup at a time, pour the batter out with a slightly circular motion so that it spreads evenly in the pan
Cook the pancakes until brown on the bottom and bubbles form on top.Turn the pancakes over and cook until the bottoms are browned and the pancake is firm to the touch.
Repeat with the remaining batter , adding more oil to the pan as needed
Serve with a topping of your choice. I like mine with syrup and coconut cream.
This makes about 10 x 10cm pancakes
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