Almond Milk Pancakes
I love the thrill of making pancakes. That ‘flipping’ moment never fails to give me a bit of an adrenaline rush and they taste oh so much sweeter with the neat satisfaction of having know that you ‘flipped’ that. They taste delicious in a variety of ways; sprinkled with lemon and sugar, smothered in hazelnut butter or drizzled in maple syrup. I like mine with a touch of maple and the warming spiced crunch of my Cinnamon Spice Superseeds. One piece of advice I would give is to never trust that first pancake. Often this one is an epic fail; at least it always is in my house. I am not sure if it is a case of too much oil in the pan, too much heat or just the need for it to get pancake adjusted, but round two is always better.
- 1 cup gluten free flour
- 2 tbsp honey or maple syrup
- 1 tsp baking powder
- pinch salt
- 1 cup almond milk
- 2 tbsp melted coconut oil
- 1 large egg
- pinch Cinnamon Spiced Superseeds
- In a small bowl whisk together the flour, baking powder and salt.
- In a separate bowl whisk together your almond milk, honey and egg. Pour flour mixture into the egg mixture and whisk to combine.
- Grease a non stick frying pan with a little coconut oil and allow it to come to a medium heat. Place about ½ a cup of the batter into the pan allowing it to spread and cover the base of the pan.
- Once you can see a few bubbles appearing gently tease the edges with a spatula and after you feel your pancake has cooked enough underneath be brave and flip it.
- Cook the other side for no longer than a minute before placing on a plate. Eat right away or continue to use up the rest of the batter keeping the completed pancakes in a warm oven.
- Serve with maple syrup, fresh strawberries, coconut yogurt and cinnamon spiced superseeds or whatever takes your fancy.