(Makes approx 4 pancakes)
125 g self raising flour
1 tablespoon baking powder
½ teaspoon salt
240ml non-dairy milk (prefer almond milk for this recipe)
1 teaspoon cinnamon powder
In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
Add almond milk, teaspoon of maple syrup and the cinnamon, whisk until smooth. Rest batter for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat. When the top begins to bubble, flip the pancake and cook until golden.
Serve warm with maple syrup, or your choice of topping (salted caramel ice cream work really well!)
These pancakes work well with a range of toppings. Why not try banana and maple syrup. Or drop some blueberries on the uncooked side of the pancake, flip over and finish cooking.
Whats your favourite topping?