Plant-based pancake recipe

Ingredients:

1 cup soy or plant-based milk

1 teaspoon apple cider vinegar

1 cup flour (you can use buckwheat flour for a gluten free option)

2 tablespoons maple or agave syrup (and more for serving)

1 teaspoon baking powder

½ teaspoon cinnamon (optional)

1-2 tablespoons oil

Pinch of salt

Berries (optional for serving)

Method:

1. Add the plant-based milk and apple cider vinegar to a large bowl, stir to combine and set aside for five minutes.
2. Sift the flour into the bowl with the milk and vinegar, then add the syrup, baking powder, cinnamon (optional), oil and salt.
3. Use a whisk to combine until smooth, and set aside for 10 minutes.
4. Take a frying pan, add a small amount of oil, and let it heat up.
5. Pour batter for a saucer sized pancake into the frying pan, using a medium heat.
6. When enough bubbles have formed and popped to become holes on the surface, flip the pancake using a fish slice or a blunt knife.
7. Fry the pancake on the other side, until evenly cooked.
8. If the pan looks dry, add some more oil before cooking the next pancake.
9. Stack the cooked pancakes on a clean plate with a teatowel over it while you cook the remaining pancakes.
10. When it’s time to serve, stack the pancakes, add berries (optional), and drizzle with more maple syrup.
11. Serve and enjoy!