Step 1

Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.

Step 2

Prepare your vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug. Add soy milk up to the 1 cup (240ml) line. Let it sit for a minute to curdle.

Step 3

Add the vegan buttermilk, melted vegan butter, soy milk and vanilla extract and mix into a batter.

Step 4

Heat up a frying pan or skillet on medium heat. When hot, add vegan butter or oil and swirl it around the pan.

Step 5

Add roughly 1/4 cup of batter to the hot pan. When the edges of the pancake start to look dry and there are bubbles on top (this takes about 2 minutes), then flip it and cook the other side for another 1-2 minutes.

Step 6

Repeat with the rest of the batter until all your pancakes are cooked.

Step 7

Serve them topped with a pat of vegan butter and lots of maple syrup for drizzling.