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PdfPut all of the ingredients except for the oil into a blender and mix together. Add a little water if necessary to achieve the right consistency. The mixture should be quite thick but pourable.
Heat a small amount of the oil in a large non stick pan, over a medium / high heat.
Pour a quarter of the mixture into the centre of the pan. Move the pan gently to even out the mixture into a circular shape.
When small holes appear in the pancake, turn (or flip) it over and heat on the other side for 1-2 minutes. Transfer to a plate.
Add more oil and repeat with the remaining batter.
Store any leftover pancakes in an airtight container and refrigerate for up to 3 days.