Ingredients

Prep time: 20 minutes 

Cooking time: 10 minutes 

Servings: 2 portions 

·         150g self-raising flour 

·         30g golden caster sugar 

·         1 tsp cinnamon 

·         1 pinch of freshly grated nutmeg 

·         1 teaspoon baking powder 

·         150 ml almond milk 

·         20g Flora Plant B+tter unsalted 

·         30g Flora Plant B+tter unsalted for frying 

Toppings 

·         100ml Elmlea Plant Double 

·         20g icing sugar 

·         Fruits of your choice plus toasted almonds and optional maple syrup to drizzle 

 Method

1.    Place the flour, sugar, baking powder, and spices into a bowl and mix. 

2.    Add the almond milk and the melted 20g of Flora Plant B+tter and whisk until smooth. 

3.    Heat a non-stick pan and add a small knob of Flora Plant B+tter. Pour a small ladle full of batter into the pan and spread into a 10cm diameter circle. Cook until bubbles appear on the surface and carefully flip over and cook the other side until pale golden brown. Continue to cook further pancakes. 

4.    Whip Elmlea Plant Double and icing sugar to soft peaks. 

5.       Serve your pancakes with the fruits of your choice topping with Elmlea Plant Double, toasted almonds, and a generous drizzle of maple syrup. 

Credit: Flora

Vegan pancakes with cinnamon and nutmeg: https://www.flora.com/en-gb/floraplant/recipes/vegan-pancakes-with-cinnamon-and-nutmeg-216558