– Full-fat oat milk – Apple cider vinegar – White cornmeal – All-purpose flour – Baking powder – Sea salt – Vegan butter – Extra virgin olive oil – Organic brown sugar – Agave nectar – Rosemary – Vegan butter – Maple syrup
Add the buttermilk, olive oil, melted vegan butter, brown sugar, and agave nectar. Gently mix with a whisk, and do not over mix. The batter will have some lumps. Fold in the chopped fresh rosemary. Allow the batter to rest for 10 minutes
Heat a 9 or 10-inch cast iron skillet in the oven at 400ºF/204ºC for 10 minutes. Once it melts, dust lightly with cornmeal. Slowly pour the batter into the hot pan (avoid pouring it quickly all at once).
Bake for 25-28 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes, then slice and serve warm.