10 fl oz non-dairy milk (I use coconut or almond milk)
2 bunches grapes
¼ cup agave or maple syrup
Pinch of cinnamon
Some grated ginger
Vanilla soy yogurt
1. Combine your flour, baking powder and a pinch of salt in a large bowl. Take a separate bowl and mix up your nondairy milk of choice with the vinegar to create buttermilk. Leave it to stand for 5-10 minutes. After this, add it together with the coconut oil and the maple syrup to your flour-mixture and stir everything together until you have a creamy dough with no more lumps in it.
2. While waiting for the buttermilk you can prepare the baked fruits topping. Preheat the oven to 375°F. Put all the fruits together on a baking tray and drizzle it with a mix of maple syrup, cinnamon and grated ginger and bake them for about 10 minutes.
3. Preheat a coated pan for 3-4 minutes over medium heat and take a paper towel to spread some coconut oil over the pan.
4. Use 2 tablespoons of your dough for each pancake and wait for 1-2 minutes until you see some bubbles on the surface of your pancake. Flip it and cook it again for 1-2 minutes. To keep all of your pancakes warm while you finish cooking the rest, you can store them in a preheated oven. 5. Finally, top the pancakes with your baked fruits, some soy yogurt and maple syrup.