Makes 4 pancakes
150g wholemeal flour
2 tbsp brown sugar
1 tbsp baking powder
Pinch of sea salt
250ml unsweetened almond milk
2 tbsp nut butter (we used almond)
1 tbsp apple cider vinegar
1 tsp vanilla bean paste
Strawberries and maple syrup, to serve
Azalea Grapeseed Oil, to fry
Combine flour, sugar, baking powder and sea salt in a large bowl. Whisk well to combine.
In a jug combine almond milk, nut butter, vinegar and vanilla bean paste. Whisk to combine.
Make a well in the centre of the flour mixture and pour in the liquids, stirring with a spatula until just combined. Allow to sit while you prepare the pan.
Heat 1 tsp Azalea Grapeseed Oil in a small frypan over medium heat. Wait until the pan just starts to lightly smoke (this forms a seal which makes your pancake batter not stick) then spoon a ladle of the batter into the hot pan, reduce heat to low and cook 1-2 minutes until bubbles appear on the surface. Flip and cook for a further 1 minute until golden. Repeat to make 3 more pancakes.
Serve pancakes warm with fresh strawberries and a drizzle of maple syrup.