Preheat your oven to low - you’ll use this to keep your pancakes warm.
Add ½ tablespoon of cider vinegar to 350ml dairy free milk. Set aside.
Place 220g plain flour in a mixing bowl. Add ½ teaspoon of bicarbonate of soda along with a tablespoon of sugar and a pinch of salt (if using).
Slowly pour in the milk and vinegar mixture, whisking as you go.
Leave to rest for a few minutes.
Heat a frying pan over a medium heat until hot.
Add a little sunflower oil - I use a silicone brush to spread it over the hot surface.
Add a large spoonful of batter to the middle of the pan and cook for around three minutes, until bubbles have appeared on the surface.
Carefully turn over with a rubber spatula and cook for a further two-three minutes until golden on both sides and cooked through.**
When cooked remove and keep warm in a low oven while you cook the rest of the batter.
Serve with your favourite pancake toppings.