Step 1

In a mixing bowl, combine sifted flours, salt, baking soda and baking powder.

Step 2

In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice. Whisk everything together until combined and there are no chunks of almond butter in the mixture.

Step 3

Slowly (to minimise lumps) pour wet ingredients into dry ingredients stirring with a hand whisk (not electric) until you get a homogeneous mixture. Depending on the absorbency of your flour and how thick you like your pancakes, you may need to add a bit more water at this point. I added another 60 ml (½ + ¼ cup in total.)

Step 4

Heat up a frying pan on medium heat, brush the pan with a bit of oil using a silicone pastry brush. Ladle 2 tablespoons (1/8 cup) of the pancake mix per pancake and shape it into a circle with the back of a spoon.

Step 5

Cook the pancakes until most of little bubbles that form on the surface burst. If you flip them before the bubbles burst they may end up raw in the middle.

Step 6

Once bubbles burst, flip pancakes gently. Fry until nicely browned on the other side and serve. Keep cooked pancakes in a warm oven while making the rest.

Step 7

Put quartered plums into a pot with all the spices (put both scraped seeds and vanilla pod into the pot), maple syrup and 60 ml / ¼ cup of water. Stew on very low heat with a lid on until plums have softened.

Step 8

Once the plums have softened, remove them from the pot and set aside. Gently reduce the juices that have gathered at the bottom of the pot until you get a thick syrup. If you want the syrup to be smooth, put it through a sieve otherwise just pick whole spices out and serve.