Instructions

• In a mixing bowl, mix the flour, sugar, baking powder and baking soda together with a pinch of salt.

• In a jug, combine the milk, apple cider vinegar and vanilla extract. Add the wet ingredients to the dry and stir to combine.

• Transfer the pancake batter into a piping bag or squeeze bottle. Heat a large pan over a medium heat, brush with a thin layer of oil and pipe out small pancakes (around 2cm wide). Leave enough space between each mini pancake until the pan is full.

• Cook until bubbles form and the edges are golden. Flip the pancakes over and cook for a further 30 seconds or until golden. Repeat with the remaining batter, serve warm with vegan butter, maple syrup or milk.