Hazelnut Truffle Mini Pancakes and Rainbow Pancakes
Ingredients
- 300ml soy milk
- 1/2 tbsp apple cider vinegar
- 200g self-raising flour
- 2 tbsp caster sugar
- 1 tsp vanilla extract
Preparation
Mix the soy milk and apple cider vinegar together.
Add the caster sugar and vanilla to the soy milk mixture.
Measure the flour into a large bowl and gradually add the milk mixture, stirring until you have a smooth batter.
Heat a lightly oiled frying pan or hot plate.
Pour small amounts of batter onto the pan to make mini pancakes or larger amounts for regular-sized pancakes.
Cook until lightly browned, then flip over and cook on the other side.
Serve with your favorite toppings.