3 tbsp organic sugar (regular caster sugar works too)
2 tbsp baking powder
½ tsp salt
550ml non-dairy milk (I use oat barista for extra creaminess)
2 tbsp apple cider vinegar
2 tsp vanilla extract
Method
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl or measuring jug, mix the non-dairy milk, apple cider vinegar, and vanilla extract.
Pour the liquid into the dry ingredients and whisk until smooth and creamy. Let the batter rest for 5 minutes.
Lay out the sourdough slices in a shallow tray and pour the batter over them, ensuring they are well coated. Flip if needed and let soak for 5–10 minutes so the bread absorbs all the batter.
Heat a non-stick pan over medium heat and melt some plant-based butter (be careful not to let it burn).
Cook each slice for 2–3 minutes per side until golden brown and slightly crispy.
Keep warm in the oven while you finish the batch.
Serve warm and let the kids go wild decorating with their favourite toppings! I’d love to see how your little chefs get creative - let me know if you try it.
