1. Make the wet mixture
In a jug, whisk together the plant milk, apple cider vinegar, and apple juice. Let it sit for about 1 minute so the mixture can begin to thicken.

2. Combine the dry ingredients
In a large bowl, whisk together the self-raising flour, baking soda, light brown sugar, cinnamon, and nutmeg until evenly combined.

3. Make the batter
Pour the wet mixture into the dry ingredients and whisk until you have a thick but still runny batter. It should coat the back of a spoon without becoming pasty. A few small lumps are fine.

4. Prepare the apples
Peel and core the apples, then slice them into approximately ½ cm (5 mm) rounds. Keep the slices as even as possible so they cook at the same rate.

5. Heat the pan
Place a large non-stick frying pan over medium-high heat. Add a light drizzle or spray of oil if needed.

6. Dip and cook
Dip each apple slice into the batter, turning until completely coated. Transfer directly to the hot pan, leaving enough space between each pancake for easy flipping. Cook until bubbles begin forming on the surface, then carefully flip and cook for about 1 minute on the second side. Repeat with the remaining apple slices.