Recipe makes around 10 pancakes.
Pancakes: 2 cups plain flour 1 tsp baking powder 1 tsp bicarbonate soda quarter tsp salt 1 tsp vanilla extract 100g fresh raspberries 2 tbsp peanut butter 2 cups soya milk (must be soya due to the protein content which reacts with the apple cider vinegar, creating vegan buttermilk) 1 tbsp apple cider vinegar Method: Add your apple cider vinegar and milk together and set to one side until curdled. In a large bowl sift together flour, baking powder, baking soda and salt. Add the raspberries to the dry mix and combine. Mix your milk and apple cider mix with the peanut butter. Pour the wet mixture in with the dry mix and stir until just incorporated.
(Be very careful here and do not over stir your batter as this will make the pancakes rubbery.) Place a nonstick pan on a medium heat and add a little oil. Spoon/ladle your batter onto the pan (I do around a third of a cup for each pancake). Cook pancakes until bubbles appear on the surface, then flip them over and cook the other side until slightly golden.
Serve your pancakes with a generous drizzle of maple syrup, peanut butter and extra raspberries, enjoy! x