These pancakes use my Ultimate American Pancake recipe, with added spices. The perfect autumnal weekend brunch, they warm you up from the inside out.
You can add whatever toppings you fancy, my favourites are dairy free yogurt, maple syrup and toasted pumpkin seeds, sautéed cinnamon apples, warm maple syrup with vanilla extract, but fruits and nuts work well too.
1 cup all-purpose flour
1 tbsp. baking powder
Pinch of salt
½ tsp Ground ginger
¼ tsp ground cloves
A good grating of nutmeg
¼ tsp allspice
2tbs sugar/stevia/coconut sugar
1 cup almond milk
1 tbs apple cider vinegar
1 tsp. vanilla extract or lemon juice
First combine the wet ingredients and set aside, the milk will start to curdle slightly, this is what you want.
Combine all the dry ingredients in a large bowl.
Take out a non-stick frying pan a little neutral tasting oil coat.
Whisk together the wet and the dry and leave to sit for a while. I often prepared the batter when I first get up and go off to make a cup tea or take a shower, set the table or prepare whatever I am serving with them.
After 5-10 minutes cook the pancakes in a medium to high pan, for a couple of minutes each side. When you see the edges of the pancakes starting to dry and bubble in the batter, it’s time to flip, and cook for a further minute or two.
Serve as you wish, but maple is a winner with this spiced version.