These make thick American-style pancakes as opposed to the French crepes. They are a good base for savoury additions. Sometimes I add some defrosted chopped spinach to make green pancakes, other times grated carrot, defrosted peas or slices of spring onion.

Makes about 10.

  • 250g tin of sweetcorn
  • 35g spinach (optional)
  • 150g plain or gluten-free flour
  • 1tsp baking powder
  • 1 tbsp vegetable oil and more for the pan
  • 150ml oat milk
  1.  Drain the sweetcorn and spinach if you’re using it and whizz up in a processor.
  2. Mix the flour and baking powder together in a bowl. Add the pureed sweetcorn, vegetable oil and other additions you choose.
  3. Add the oat milk, seasoning and whisk together. It will create a thick batter.
  4. Heat a little small amount of vegetable oil in a frying pan on medium/high heat.
  5. Dot tablespoonfuls of the mixture around the pan.
  6. Flip the pancakes over when you see air bubbles popping on the surface and that the outsides are looking less glossy.
  7. You’ll need to do several batches. Serve immediately or keep warm in a low oven while you make the rest.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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