Gingerbread flavoured pancakes

 Makes: 8 to 10 Pancakes

Ingredients

• 1 cup chestnut Flour (Purchase here)
• 1/2  cup buckwheat flour
• 1/2 teaspoon gluten free baking powder
• 1/2 teaspoon bi carb soda
• 1/4 cup Brown Sugar
• 1 tablespoon Golden Syrup
• 1/4 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground allspice
• 1/2 teaspoon Ground nutmeg
• 1 cup Oat Milk
• 3 Eggs
• Oil for cooking

Cooking Instructions

1. Place Flours, baking powder, bi carb soda, Sugar, Salt and all Spices
   into a large bowl, and mix very well.
2. Add Milk and Eggs, and whisk until smooth.
3.  Heat a large frying pan (non-stick preferred) over medium
   heat. Oil the pan very lightly and cook pancakes for 2 minutes or
   until bubbles appear on surface and the edges get cooked. Flip over
   and cook for further 1 to 2 minutes or until cooked through.
4. Transfer to a plate. Cover loosely with a clean tea
   towel to keep warm. Repeat with remaining batter, oiling pan between
   batches.
5.  Serve with Greek Yoghurt or Whipped Cream, Honey, Golden Syrup, Maple
   Syrup, or Chestnut Syrup (purchase here).

Recipe Adapted From: Hiroko Liston