Ingredients

4 tbsps sour cream (Kite hill)

3 tbsps white granulated sugar

1 tsp Vanilla extract

2 tbsps sunflower oil

6.7 fl oz/ 200ml plant-based milk (Silk)

3 full tbsps flaxseed meal

1/2 tsp apple cider vinegar

7.5 oz (210g) all-purpose flour

1.7 fl oz/ 50ml water

1.5 tsps baking powder

Let's get cooking!

In a mixing bowl place the sour cream, sugar, vanilla extract, oil, vinegar and water and mix well.

In a second mixing bowl, mix the milk with the flaxseed and add 1/2 tsp of vinegar. Mix well until thickens and add to the first bowl.

Separately from what you've done so far, mix the flour and baking powder and mix well. Add it to the rest of the mixed ingredients to reach a consistent texture.

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On a pan with sunflower oil, on medium heat, place two tbsps of the mixture. Repeat that to create as many pancakes-in-the-making as the pan can hold, and cover the lid.

Fry each side for about 2-3 minutes or until golden color is obtained.

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Serve warm with maple syrup, chocolate spread, jam, peanut butter or whichever spread you love!

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To re-warm these pancakes, for best results place them in a pre-heated toaster-oven or an oven for a few minutes.