Combine the dry ingredients in a mixing bowl. Pass the mixture through a sieve to remove any lumps.
300 g Plain flour, 5 g Baking powder, 3 g Baking soda, 5 g Salt, 20 g Sugar
Separate the eggs. Place the yolks in a large bowl and the whites in another.
2 Eggs
Add the yoghurt, oat milk and vanilla essence to the egg yolks, whisk to combine.
400 g Greek Yoghurt, 250 g Oat milk, 3 g Vanilla essence
Melt butter small bowl of butter in the microwave.
40 g Butter
Whisk the egg whites to stiff peaks.
Add the melted butter to the yoghurt and milk mixture, stir to combine.
Fold the egg whites into the wet mixture with a rubber spatula.
Fold the wet ingredients into the dry ingredients. Do not overwork the mixture, it’s ok if it’s still a little bit lumpy.
Place a large non-stick pan over medium-low heat. Rub lightly with a paper towel and some butter or oil.
Add a ladelfull of the pancake mixture at a time into the pan and use the ladel to form a circular shape. Cook the pancakes for 2-3 minutes or until a few small bubbles start appearing on the face of the pancake.
Flip them over and continue cooking for 2-3 more minutes.
Place on a baking tray and hold in a 100C oven until all of the pancakes are done.