Ingredients
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For the Pancakes:
2 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon Frontier Co-op Sea Salt
1 teaspoon Frontier Co-op Ginger
½ - ¾ teaspoon Frontier Co-op Cinnamon
½ teaspoon Frontier Co-op Nutmeg
½ teaspoon Frontier Co-op Cloves
¼ cup maple syrup
2 tablespoons vegetable oil
1 teaspoon almond extract
1 cup almond milk
For the Topping:
1 cup raspberries
1 tablespoon sugar
Directions
- In a bowl, combine all dry ingredients.
- Add maple syrup, vegetable oil, almond extract and almond milk.
- With a whisk, mix well.
- On a hot skillet, scoop ¼ cup pancake mix. (approx. 375 F)
- Cook 2 minutes. Flip and cook an additional 2 minutes.
- In a small pan, mix raspberries and sugar.
- Warm, constantly stirring, until thick.
- Place directly on pancakes.
- Serve immediately and enjoy!
For Topping
Chef Suggestions:
Finished dish can last 3 to 4 days in refrigerator, stored in a sealed container.
Can last up to 4 months in freezer.
