Delicious vegan pancakes made with almond milk, cider vinegar and cinnamon.
130g Plain Flour
30g Caster Sugar
25ml Apple Cider Vinegar
25g Fresh Peeled Ginger
½ tsp Ground Cinnamon
1 tsp Baking Powder
250ml Unsweetened Almond Milk
25g Almond Butter
Sunflower Oil
To finish
25g Desiccated Coconut Maple Syrup
Grate the ginger and then chop as fine as possible.
Add this to the flour, cinnamon, sugar and baking powder in a bowl and whisk well.
Add the almond milk, cider vinegar and almond butter and whisk well to combine.
Heat a little oil in a non-stick frying pan and cook tablespoons of the batter, swirling slightly to get a round pancake.
Keep the pancakes warm will you cook the rest.
Serve stacked sprinkled with the coconut and drizzled with some maple syrup.
