Fluffy Festive Cranberry Pancakes
Ingredients
- 150g gluten free plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- a pinch of nutmeg
- pinch of salt
- about 300ml plant milk (I used almond milk)
- 2 tbsp dried cranberries
- 2 tbsp maple syrup, plus extra to drizzle
- a lil coconut oil, for frying
Preparation
Mix together all the dry ingredients, then pour in the milk a little at a time and whisk well using a fork until you form a thick but pourable pancake batter.
Whisk in the maple syrup then stir in the dried cranberries.
Heat a little coconut oil in a frying pan.
Once the pan is hot, add 2 tablespoons of pancake batter into the hot pan for each pancake.
Cook for 2 minutes until you see bubbles forming on the surface of the pancake, then flip them over to cook for 1 minute on the other side until both sides are golden.
Serve your pancakes with coconut yoghurt, drizzled with maple syrup and fresh fruit.
