Method:

1. Sieve the flour into a mixing bowl and add remaining dry ingredients.
2. Add the vanilla bean extract and eggs and mix together until combined.
3. Slowly pour the milk in whilst stirring until you have a good consistency (you do not want your pancakes to be too runny or too thick. To check you have the correct thickness fill a tbsp with the batter and then tip it to the side and count how many seconds it takes to fall out/empty. A good batter will take about 4 seconds and leave a small coating on the spoon.)
4. Leave mixture for 15-20 minutes. This will help the batter to even out (remove lumps) and thicken up.
5. Heat a frying pan on medium heat and add half the coconut oil/dairy free spread.
6. Taking the pan off the heat, pour approximately a sixth of the bater into the pan and slowly move the pan in a circular motion so that your bater creates an even circle.
7. Put back on the heat.
8. Flip pancake once bubbles start to form in the bater.
9. Cook for a further 30-45 seconds on the other side and then remove to plate.

Notes:

In Australia the best gluten free flour I have come across is White Wings. In the UK I use Dove Farms.