120g/ 4oz gluten-free flour
120ml/ 4 fl oz nut milk
1 large egg
1/2 tsp gluten-free baking powder
2 tbsp sugar
1/2 tsp salt
Sunflower oil for greasing skillet/frying pan
Beat the nut milk and egg together in a jug. Combine the flour, baking powder, sugar and salt in a large bowl. Stir in the milk mixture and beat with a fork or whisk to combine. Let the mixture stand for 5-10 minutes.
Pour some oil into you pan or skillet and wipe it around with kitchen roll so the pan is well greased. Heat the pan on high for 2 minutes, then begin to pour tablespoons of the mixture into the pan - just a few at a time. Cook until bubbles begin to rise on the pancake and the edges look set, then flip over with a palette knife and cook for another minute or so.
Repeat with the rest of the pancake mix, pile onto a plate and serve.