Fluffy Soufflé Pancakes
Ingredients
Dry
- 120g spelt flour (can sub for plain flour)
- 1.5 tbsp natural sweetener granules (@natvialiving) (can sub for white sugar)
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon (@organicburst)
- 1/8 tsp fine sea salt
Wet
- 120ml unsweetened almond milk (@alpro)
- 1.5 tbsp apple cider vinegar (@mr_organic)
- 1 tbsp olive oil (can use any oil)
- 1 tsp vanilla extract
Toppings
- 30g 70% dark chocolate (@lindtuk)
- 10g dark chocolate chips
- Fresh strawberries
Preparation
Shape aluminum foil into ring molds to contain the batter.
Measure out the dry ingredients in one bowl and the wet ingredients in a measuring jug.
Heat a non-stick pan with some one cal spray on a low-medium heat.
Mix the wet ingredients into the dry ingredients and stir until combined. Do not over mix and deflate the batter.
Place the 3 ring molds onto the pan. Spoon the batter equally into the three molds. The batter will rise, so it starts halfway full.
Place a lid on the pan and cook for 8-10 minutes until the tops are no longer wet.
Turn the pancakes over and cook for another 2-3 minutes with the lid on.
Serve with toppings of choice.
