Dairy-free pancakes & roasted plums

Preheat the oven to 180°C, gas mark 4. For the roasted plums, toss all the ingredients together in a small ovenproof dish. Cover tightly with foil and roast for 25 minutes. Uncover, stir the fruit in the roasting juices and roast for another 15 minutes, stirring again halfway, until soft. Set aside until ready to serve.

For the pancakes, combine the ­ our, sugar and a pinch of salt in a large mixing bowl. In a jug, whisk together the dairy-free yogurt and milk alternatives and the egg. Make a well in the centre of the dry ingredients and pour in the wet ingredients, gently whisking until just combined. Finally, whisk in the olive oil.

Set a large nonstick frying pan over a medium-high heat. Add a splash of oil and swirl around the pan. Add large heaped spoonfuls of the batter to the pan; you should be able to cook 2-3 pancakes in one batch. Cook on one side until there are lots of bubbles on top (1-2 minutes), then ­ ip and cook for another minute until golden. Lift the pancakes from the pan and set aside. Continue to cook pancakes from the remaining batter, adding more oil as needed (the recipe will make 15-20). Serve the pancakes with the plums, their roasting juices and a spoonful of the dairy-free yogurt alternative.