Start with making vegan buttermilk by adding apple cider vinegar to your chosen plant milk (I recommend soya milk). Let it stand as you prepare your dry ingredients.
In a large bowl mix together plain (all-purpose) flour, baking soda, baking powder, sugar and a pinch of salt. I like to use a whisk here to get it nicely aerated (saves on sieving).
Next, add vanilla extract and oil to vegan buttermilk and give it a whisk.
Add wet ingredients into the dry ones and give it a gentle mix until just combined.
Don't worry about trying to get rid of the lumps, the less mixing the fluffier pancakes!
Get your non-stick pan nice and hot and add some oil if needed.
Once hot, pour in some pancake batter onto the pan (use jug, ladle or measuring cup) and fry for 2-3 minutes or until you see little bubbles forming around the edges.
Check whether your pancakes are getting nicely coloured and flip them over to fry on other side for 1-2 minutes max.
Transfer to a plate and keep warm until you repeat the process with the remaining batter.
Get those toppings ready and enjoy!