Instructions

1. Put all ingredients, except the egg white, into a food processor and whiz until you get a thick batter but still easily pourable.
2. Whisk the extra egg white in a small bowl, then fold into the batter.
3. Lightly oil then heat a pancake pan over medium heat. Add about 3 dollops of the batter, letting them out into circle shapes (or use silicon pancake moulds).
4. Cook for a minute or so, until the surface no longer looks wet, then flip them over and cook for another minute or so, until golden.
5. Transfer them to a plate and repeat with the remaining batter.
6. Serve the pancakes warm or at room temperature with toppings of your choice.