Spiced Pancakes (vegan friendly)
As a child, weekend mornings were my favorite, especially when my mom or grandma made pancakes! I’d love to help mix and flip the batter. Not much has changed, except the ingredients we use! We love to get our kiddos in the kitchen as often as possible, they love to help and making pancakes is so fun on a Saturday or Sunday morning when schedules aren’t as busy. As a mom, I want to know that there aren’t added fillers or unnecessary ingredients in my batter, so we make our own. Spices add a nice flavor but also support digestion. As with any recipe, adjust to your dietary needs. I’ve included some variations for vegans and various flour options. You can also make this batter the night before and have it ready to go for a weekday treat!
In a large bowl, whisk together all dry ingredients; flour, baking soda and powder, salt and spices.
Add almond milk (more for thinner pancakes or less for thicker), ghee, and vanilla. Mix until smooth.
In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven to keep warm).
When all batter has been used, serve with sweetener of your choice (honey, maple syrup, preserves) and toppings of your choice (rose petal granola, shredded coconut, roasted nuts or seeds). I personally don’t add any sweetener, to me they are sweet enough!