Makes 8, serves 2

Time: 20 minutes

Ingredients:

For the Pancakes:

• 60g buckwheat flour

• 60g oat flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 tbsp chia seeds

• A pinch of salt

• 120ml plant-based milk

• 1 tbsp apple cider vinegar

• 2 tbsp maple syrup

• 2 tbsp thick coconut yoghurt

• 1 tsp vanilla essence

• Oil, for frying (e.g. coconut or olive oil)

• 2 South African Plums, sliced thinly

For the Sticky Plums:

• 4 South African Plums, in slices or halves

• 1 tsp coconut oil

• 1 tsp maple syrup

• ½ tsp cinnamon

To Serve:

• 2 tbsp coconut yoghurt

• 2 tbsp maple syrup

Method:

1. Make the pancake batter: whisk together all the dry ingredients and then pour in the wet ingredients. Whisk to a smooth batter. Leave for 5 minutes to thicken.

2. Meanwhile, prepare the sticky plums: add the plum slices, coconut oil, syrup and cinnamon to a non-stick frying pan and fry for 10 minutes, stirring often, until sticky and softened.

3. Make the pancakes: heat a little oil in a non-stick frying pan. Once hot, add 1-2 heaped tbsp of batter into the pan and shape into a circle. Top with 3 plums slices and allow to cook for 2-3 minutes until bubbles form and the pancake is golden underneath. Carefully flip over and cook on the second side, till golden. Transfer to a plate and repeat to make 8 pancakes.

4. To serve: stack the pancakes and top with some yoghurt and then the sticky plums. Drizzle over extra maple syrup and some desiccated coconut and enjoy straight away.

5. To store: you can make the pancakes ahead of time, once cooked allow them to cool and keep in a sealed container in the fridge for 2-3 days or in the freezer for up to 1 month. Allow to defrost and warm back up in a frying pan.

Credit: www.nourishingamy.com