Mix the dry ingredients in a large bowl, add the veggi milk, the vinegar and the sweetener (maple syrup, agave etc). Mix well. The mixture should be smooth but a little thicker than mixture for ordinary crepe.

Heat up the frying pan at low temperature. If the frying pan has good non-stick surface, you won’t need oil. If not, use a few drops of oil for each pancake. The coconut butter makes the taste great, if you have some, don’t hesitate and try it ?.

The pancakes are made small because they are thicker and tear up when turning. I use a small sauces spoon and form a pancake with diameter of 12-15 cm. They are fried for like 20-30 seconds each side.

Garnish as you wish, with fruit and honey agave or maple syrup.