½ cup Buckwheat flour
1 tsp Baking powder
1 tsp Apple cider vinegar
2 tbsp Vanilla plant-based protein powder (optional)
⅔ cup Califia Farms Unsweetened Almond Milk
½ tsp Cinnamon
½ tsp Ground ginger
¼ tsp Ground cloves
1
Combine all ingredients with enough milk to make a thick batter.
2
Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.
3
Layer with banana and berry slices and top with vegan yoghurt and walnuts.
4
Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.
Ingredients
½ cup Buckwheat flour
1 tsp Baking powder
1 tsp Apple cider vinegar
2 tbsp Vanilla plant-based protein powder (optional)
⅔ cup Califia Farms Unsweetened Almond Milk
½ tsp Cinnamon
½ tsp Ground ginger
¼ tsp Ground cloves
Directions
1
Combine all ingredients with enough milk to make a thick batter.
2
Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.
3
Layer with banana and berry slices and top with vegan yoghurt and walnuts.
4
Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.
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