3 tablespoons organic sugar (you can use regular castor sugar too)
2 tablespoon baking powder
½ teaspoon salt
500ml non-dairy milk (I use oat barista for extra creaminess)
2 tablespoon apple cider vinegar
2 teaspoon vanilla
Spiced Roasted Plums:
6 plums, halved and stoned
50g plant-based butter
2 cinnamon sticks
2 star anise
1tsp vanilla extract
2 oranges, juiced
2tbsp maple syrup
2tbsp soft brown sugar
(you could add a little Cointreau or brandy to make boozy spiced plums too)
Method:
Pancakes:
In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add your plant milk, apple cider vinegar, and vanilla, and stir to combine.
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a nonstick pan/lightly greased pan or griddle over medium heat.
When the top begins to bubble, flip the pancake and cook until golden and stack them ready for eating.
Spiced Roasted Plums:
Preheat the oven to Gas Mark 5, 190°C regular, fan 170°C.
Arrange the de stoned plums, cut- side up , then add the cinnamon and star anise all in an ovenproof dish.
Next drizzle over the vanilla, orange juice and maple syrup, then scatter with the sugar and bake for 20–25 minutes until soft.
Make sure you let them cool down from the oven for about 20 mins before serving so they are warm not scalding.
Combine:
Now all we need to do is take enough pancakes to make your own stack say 3 or 4 on to a plate, next add a couple of plum halves onto the top of the stack and then drizzle some of the roasted spiced plum juice over the plums and pancakes.
You could top this off with some crunchy granola and a little freshly whipped cream, plant-based yoghurt or ice cream.
