Mix the flour, arrowroot and baking powder in a large bowl.
Whisk in the milk bit by bit to avoid lumps.
Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
Whisk in the bicarb.
Heat the pan to a medium-high heat, and cook the pancakes with about 60ml (2 fl oz) per pancake.
They’ll only need around 45 seconds so that they just begin to bubble on top - they should still be quite liquid on top when you flip them to ensure they rise well.
Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
When all the pancakes are cooked, drizzle with syrup and serve.