Pancakes with cinammon and nutmeg
Servings
2 portions
Prep Time
20 mins, cooking time: 10 mins
Ingredients
For the pancakes:
150 g self-raising flour
30 g golden caster sugar
1 tsp cinnamon
1 pinch of freshly grated nutmeg
1 teaspoon baking powder
150 ml almond milk
20 g Flora Plant B+tter unsalted
30 g Flora Plant B+tter unsalted for frying
Toppings:
100 ml Elmlea Plant Double
20 g icing sugar
Fruits of your choice plus toasted almonds and optional maple syrup to drizzle
Instructions
1. Place the flour, sugar, baking powder, and spices into a bowl and mix.
Add the almond milk and the melted 20g of Flora Plant B+tter and whisk until smooth.
Heat a non-stick pan and add a small knob of Flora Plant B+tter. Pour a small ladle full of batter into the pan and spread into a 10cm diameter circle. Cook until bubbles appear on the surface and carefully flip over and cook the other side until pale golden brown. Continue to cook further pancakes.
Whip Elmlea Plant Double and icing sugar to soft peaks.
Serve your pancakes with the fruits of your choice topping with Elmlea Plant Double, toasted almonds, and a generous drizzle of maple syrup.