Instructions

• To make the syrup, place all the ingredients into a small pot, bring to a slow simmer, and let the syrup reduce for about 2 minutes. Strain through a sieve and set aside until needed.
• In a large bowl, combine the flour, baking powder, spices, and salt.
• Add in the almond milk, vanilla extract, maple syrup, and a tablespoon of melted coconut oil. Stir until well combined. Allow the mixture to rest for 5 minutes.
• Heat a large non-stick skillet over a medium-low heat and coat the pan with some of the remaining coconut oil.
• Scoop up ¼ cup of batter per pancake, place into the skillet, and cook until small bubbles appear on the top of the pancake. Flip the pancake over and cook for a further 2 minutes, or until golden brown.
• Remove the pancakes from the skillet and repeat the process until all the batter has been used.
• Serve the pancakes with the earlier made syrup and fresh fruit of choice (not included in nutritional breakdown).