Mary McCartney served up delicious vegan American pancakes with vanilla, apple cider vinegar and blueberries on Saturday Kitchen.

The ingredients are: 280g plain flour, 1½ tbsp baking powder, ½ tsp fine sea salt, 500ml unsweetened plant-based milk, 2 tbsp apple cider vinegar, 2 tsp vanilla extract, 1 tbsp olive oil and vegetable oil, for frying.

For the toppings: 1 pack blueberries and 4 tbsp maple syrup, for drizzling.

See recipes by Mary in her book titled: Food: Vegetarian Home Cooking available from Amazon now.