Ingredients:
- Oats flour or whole wheat flour - 1 cup
- Baking powder - 2 tsp
- Salt - 1/4 tsp
- Almond milk / plant mylk - 1.25 cup
- Pure maple syrup - 1 tbsp
- Vanilla extract - 1.5 tsp
- Organic Apple cider vinegar- 1 tbsp
- Sage & Folly Almond Cinnamon/ Coco Almond Chocolate/ Peanut Butter or any
Sage & Folly spread of your choice - 1.5 tbsp
- Almond butter, berries, and maple syrup - as toppings
Method:
- For the almond milk: Take 1.5 tbsp of Sage & Folly Almond Cinnamon spread or the Sage & Folly Classic Almond butter(available on request). Add 1 cup of water to it and blend well to make almond nut milk. (You can substitute almond for any other nut and choose the Sage & Folly spread accordingly or place a request with us for customization)
- For the pancakes:
Whisk together the flour, baking powder, and salt in a large bowl. Set aside. In a medium bowl, whisk together almond milk, maple syrup, vanilla essence, apple cider vinegar and Sage & Folly Almond Cinnamon. Whisk until smooth. Add wet ingredients to the flour mixture and stir just until combined. Do not over-mix. Heat a pan to medium-low heat. Drop about a ¼ cup of batter onto the heated pan. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 - 2 minutes more. Continue making pancakes with the batter. Serve warm with almond butter, berries, and maple syrup as toppings