Directions:

• Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil.
• Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2�3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden.
• Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over.