Gingerbread Pancakes

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!