Simple, thin-style pancakes that work with either sweet or savoury fillings.
4 - 5 pancakes
In a large bowl or jug, whisk together the gram flour and water until smooth.
Add the gluten-free flour and half of the plant milk. Whisk until you have a smooth paste.
Gradually stir in the remaining plant milk to create a thin, lump-free batter.
For best results, refrigerate the batter for up to 12 hours. If you're short on time, use it straight away.
Lightly oil a frying pan and heat over medium-high heat until hot.
Stir the batter, then pour a small amount into the pan, swirling to coat the base evenly.
Cook until the underside is golden and the edges begin to lift from the pan.
Flip and cook for a further 30–60 seconds until golden on the other side.
Repeat with the remaining batter, adding a little more oil as needed.
Stack the cooked pancakes on a plate and keep warm until ready to serve.