200g (1 1/2 cups) gluten free self raising flour.
100g (1/2 cup) sugar.
1 level tablespoon of arrowroot.
Splash of oil.
Oatly to mix.
For chocolate Pancakes use Chocolate Oatly.
Mix dry ingredients then add oil and enough oatly to make a batter. Cook in oiled frying pan on medium heat until bubbles form and batter looks like its about to set. Flip and cook on other side until golden brown. Place cooked pancakes in clean tea towel on a plate to keep warm. Once cooled pop in sealed container and eat within 24hours.