Vegan Gingerbread Pancakes

A Recipe from Naturally Nina and Califia Farms

"The secret to fluffy, wholesome pancakes is using the right ingredients. I love Califia Farms Unsweetened Almond Milk as my plant-based milk of choice because of its smooth and creamy texture which makes the most delicious pancakes."
- Nina Gelbke is an Australian clinical Nutritionist (BHSc) specialising in sports nutrition and eating disorders.

Ingredients
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp apple cider vinegar
2 tbsp vanilla plant-based protein powder (optional)
2/3 cup Califia Farms Unsweetened Almond Milk
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Method
Combine all ingredients with enough milk to make a thick batter.
Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.
Layer with banana and berry slices and top with vegan yoghurt and walnuts.

Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms