Recipes

Sweet Recipe

Gingerbread Sheet Pancakes

People tend to forget about breakfast at Christmas but breakfast foods are some of my favourites! I always associate pancakes with special family occasions and Christmas should be no different, problem is they take so long to fry up especially if you have lots of people visiting. That’s why I love making oven baked sheet pancakes, it takes half the time and effort as all you need to do is put them in the oven and it makes a giant batch that could feed a lot of people on Christmas morning. I had to pull out my @grove.avocado.oil for this recipe. It’s my go to oil for baking and it ensures that the pancakes still stay nice and soft in the middle without drying out in the oven

Product Used

Extra Virgin Avocado Oil

Ingredients

3 cups almond milk
1 Tbsp apple cider vinegar
2 cups wholemeal spelt flour
1 cup buckwheat flour
Pinch salt
1/3 cup Extra Virgin Avocado Oil
1/3 cup maple syrup
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp all spice
4 tsp baking powder

Method

In a bowl combine the apple cider vinegar with the almond milk and allow it to sit for a few minutes to thicken slightly.
Mix in the maple syrup and avocado oil.
In a seperate bowl combine the flowers, baking powder and spices.
Pour the liquid mixture over the dry mixture and mix until pancake batter forms.
Line a sheet pan with baking paper and pour out mixture evenly. Bake for about 20 minutes at 180C or until a tooth pick comes out clean.
Slice into squares and serve with vegan cream and berries and pecans