How to

• Weigh and measure all the ingredients. Combine the buttermilk and oil together. Stir together the flour, baking powder, baking soda and salt.
• Whisk the eggs until light and fluffy.
• Combine the eggs and buttermilk mixture together. Gently stir everything together using a whisk until fully combined.
• Heat a nonstick pan with a little of the oil and butter.
• Pour in 2 small portions of the batter. Cook over medium to high heat. When bubbles appear on the top side of the pancakes gently flip them over and cook the other side until golden brown.
• If making a batch have the oven preheated and on a low temperature ( 120℃).
• Layer up the pancakes and separate each one with parchment paper. Pop them in the oven to keep them warm.
• Serve these with a small spoon of almond butter, a drizzle of maple syrup and a handful of blueberries and a sliced banana.