300 g gluten-free self-raising flour
2 teaspoons baking powder
Pinch of sea salt
4 tablespoons caster sugar
1/2 teaspoon vanilla extract
390 ml almond milk
Oil/dairy-free butter for frying
Mix well with flour, baking powder, salt, and caster sugar in a bowl.
Add vanilla extract and dairy-free milk to the flour mixture and whisk until well combined and lump-free.
Add oil or butter to a large saucepan and heat it on a medium flame for a few minutes. Pour a ladle of pancake batter into a saucepan and let it spread.
Let the pancake cook for a few minutes until bubbles start forming on the surface; then flip it to cook on the other side until it becomes golden.
Repeat the same with the remaining batter until all the pancakes are made.
Keep the pancakes in a warm place before serving until all the pancakes are being made.
Once done, stack up the pancakes on a plate for serving and decorate it with your desired toppings.