Mix the dry ingredients.

Add in the water bit by bit and whisk.

The consistency of the liquid should be thin, as if for crepes.

Set it aside for 20 mins and wait for the baking powder to do it's magic. You can skip this ingredient if you're unsure whether it's gluten-free or not.

Put the pan with a little bit of oil on medium heat. I suggest a spray - it will go further in this recipe.

3 tbsps of the liquid makes one pancake. Run it around the pan and let it sit on medium till you see bubbles.

You know it's ready to flip when it looks a little crispy and comes away from the pan. If it doesn't don't fight it. Another spritz of oil and a minute should do it.

Serve with your favourite chutney or dip, vegetables or even yoghurt. Yum!