- 1 cup Plain Flour all-purpose
- 2 tbsp Coconut Sugar
- 2/3 cup Almond Milk Unsweetened
- 2 tbsp Almond Butter
- 1 tsp Ginger freshly grated
- 1/4 tsp Ground Cloves
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 1/2 tsp Baking Soda
- 1 tbsp Pure Maple Syrup for drizzling
- 1 tbsp Coconut Flakes to garnish
- Coconut Oil for cooking
In a large bowl mix the dry ingredients – flour, sugar, baking soda and spices.
Add the almond milk and almond butter, and mix well to incorporate, until a smooth, creamy batter is formed.
Grease a non-stick skillet with a bit of coconut oil and heat over medium heat.
Scoop the batter into pancakes and cook for two minutes until bubbles appear on top.
Flip over and cook 1 more minute.
Continue with the rest of the batter.
Drizzle the pancakes with maple syrup and garnish with coconut flakes.Serve warm.
Calories: 856kcal | Carbohydrates: 142g | Protein: 21g | Fat: 25g | Saturated Fat: 5g | Sodium: 2164mg | Potassium: 418mg | Fiber: 9g | Sugar: 31g | Calcium: 378mg | Iron: 7mg