Gingerbread Pancakes

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INGREDIENTS :

Dry : 

- 200g gluten free flour

- 1 and 1/2 teaspoons baking powder

- 1 Teaspoon Cinnamon

- 1/2 Teaspoon Ginger

- 1/4 Teaspoon Ground Clove

Wet : 

- 200ml Almond Milk ( or oat!)

- 1 tablespoon maple syrup

- 1 Teaspoon Apple Cider Vinegar

METHOD :

- Place all dry ingredients into large mixing bowl and whisk together, evenly combining all the spices into the flour. 

- Next, take a smaller mixing bowl and combine all the wet ingredients, mix thoroughly. 

- Add the wet mixture into the dry mixture and mix. A few lumps are okay, this actually makes the mixture slightly more fluffy!

- Preheat a good quality non stick pan on medium heat and add 3-4 tablespoons of pancake mixture to pan, cook pancake for 1-2 minutes until air bubbles start to appear on the top of pancake, at this point carefully flip and cook other side of pancake for a further 1 minute. Repeat this until all pancake mixture is gone!

- Stack them up and add your favourite toppings, I topped mine with whipped coconut cream and a freshly baked gingerbread man I made, and then dazzled them all in maple syrup and a sprinkle of dark chocolate, yum!

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