Start by making the vegan buttermilk. Combine the oat milk and apple cider vinegar in a jug and stir well. Set aside for 15-20 minutes, or until the mixture has thickened.

Sieve the self-raising flour into a mixing bowl. Add the sugar and a pinch of salt and stir them through. Slowly add the buttermilk, whisking as you go, until you have a lovely smooth batter.

Heat a little vegan butter in a non-stick frying pan or skillet over a low-medium heat. Once hot, spoon small rounds of batter into the pan and fry for 1-2 minutes each side, until golden brown (flip the pancakes when the little bubbles that appear on the surface start to burst). Keep the pancakes warm in a low oven whilst you fry the remaining batter.

To serve, pile the pancakes up and top with any toppings you like - I love maple syrup and banana.