Lazy days and pancakes! Dig in to these scrumptious lemon, almond, and cranberry pancakes, for the perfect start to your weeekend. These pancakes are all that they're stacked up to be- thick, fluffly and everything to make you happy! See below for the recipe.
Yield approx 12 pancakes
Ingredients
2 Cups Flour
2 Tbl Baking Powder
2 Tbl Apple Cider
1/2 tsp Salt
2 Cups Coconut Milk (or any non-dairy milk)
1-2 tsp Lemon Infused Coconut Oil- I used @cgacaribbean Lemon Infused Coconut Oil
2 Tbl Coconut Sugar
1/4 C Slivered Almonds
1/4 C Dried Cranberries
Method
Combine coconut milk and apple cider and set aside. (This helps to curdle the milk, turning it into "butter milk")
Using a mixing bowl, combine flour, baking powder, salt and coconut sugar.
Add the "butter milk" and lemon infused coconut oil to the dry ingredients, and fold with a spatula to combine.
Using a grilled or non-stick pan on medium heat. Scoop a 1/4 C of pancake batter and sprinkle with slivered almonds and cranberries. When the edges begin to bubble, flip and cook until lightly golden brown.
Serve warm with your favourite syrup.