I try to cook pancakes every weekend for breakfast as a little something special for me and my daughter, the only problem is I'm certainly not a great cook!

This pancake recipe is foolproof and can easily be changed up to a vegan friendly recipe if you so desire. They're delicious, fluffy and you virtually cannot tell the difference between this recipe and egg-inclusive options!

Ingredients
1 1/4 cup plain flour
1 Tbsp sugar
1 Tbsp baking powder
A pinch of salt
1/2 tsp ground cinnamon*
1 cup of milk (or your choice of a vegan friendly option eg soy, almond)
2 Tbsp of olive oil (vegetable oil works too!)
1-2 Tbsp of water
1/2 tsp vanilla essence*

*I don't actually measure the cinnamon and just sprinkle it on until I think it looks about right, and measure the vanilla essence out using the cap from the bottle, approx. 1 cap full, so these are guesstimates!

1. Combine all dry ingredients in a large bowl.
2. In another bowl, combine all remaining wet ingredients and stir.
3. Add wet ingredients to dry and stir until just mixed.
4. Heat up a frying pan to a low-medium heat and use your oil of choice so the pancakes won't stick. You don't need a massive amount, the last thing we want is for our pancakes to be swimming in oil.
5. Using a ladle or a large spoon, measure out your pancake batter and pop it onto the frying pan. I don't wait for any bubbles to show when I turn them, I watch the texture of the raw batter change so the edges are beginning to set then flip them and continue cooking them for another 3 minutes or so.

These go delicious with french vanilla ice cream, blueberries or like pictured above, maple syrup and banana.