359 g/12 oz/ 2 1/3 cups spelt-flour
2 tbsp castor (superfine) sugar
1 tsp bicarbonate of (baking) soda
2 vegan eggs
300 ml/10 1/2 fl oz/ 1 1/4 cups oats buttermilk
300 ml/10/ 1/2 oz 1/4 cups soy milk
75 g/ 2 1/2 oz /1/3 cup vegan butter
175 ml / 6 fl oz/ 2/3 cup raspberry to garnish
1.Mix the flour, sugar and bicarbonate of soda in a bowl and make a well in the centre add in the egg and pour in the buttermilk and milk then use a whisk to gradually incorporate all the dry ingredients from round the outside.
2.Melt the butter in a frying pan, then whisk it into a frying pan, then whisk it into the batter. Put the buttered frying pan back over a low heat.
3.spoon approximately 2 heaped tablespoons of the batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook the other side until cooked through.
4. Repeat until the batter has been used, keeping the finished batches warm in a low oven.
5.Stack the pancakes onto warm plates and spoon over the jam with fresh raspberries.