RECIPE: Ingredients for 7-8 pancakes
240g spelt flour 1 tsp baking powder 1/4 tsp sea salt
250 ml almond milk1 tsp vanilla bean paste 1 tbsp coconut oil, melted 4 tbsp agave syrup100ml water In a medium bowl, combine spelt flour, baking powder and salt.In a small bowl, combine the wet ingredients, except water. Stir to combine. Pour the wet ingredients over the dry ingredients and whisk to combine. Don't over mix! Lumps are fine. Set aside for 15 min. After 15 minutes, add the water and gently combine. Heat a small non stick pan (12cm) on medium heat. Pour about 2 tbsp of the batter and bake on each side for about 2 minutes or until golden brown. Toppings: coconut yogurt, cranberries, rose buds and petals , red currant, maple syrup, baby meringues.