Cooking Instructions
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Step 1
Combine the dry ingredients in a large bowl:
Spelt Flour (170 g)
,
Baking Powder (6 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (as needed)
, and
Ground Cloves (as needed)
.
Step 2
In a separate bowl, combine the
Apples (2)
,
Eggs (2)
, and
Nut Milk (420 mL)
. Add the wet ingredients to the dry and mix until combined.
Step 3
Heat up a large pan to medium-high heat and melt
Coconut Oil (as needed)
, just enough to coat your whole pan. You'll need to add more coconut oil every time you add more pancakes. This is key for pancake perfection.
Step 4
Use a 1/4 cup measuring cup to pour the batter onto the pan. Make sure the pan is hot before you add the first pancake. Cook for a few minutes, just until you see bubbles forming. Flip and cooking for another minute or so.
Step 5
Top with raspberry compote and
Coconut Butter (to taste)
.
Step 6
To make the raspberry compote, just warm
Frozen Raspberries (to taste)
with a drizzle of
Maple Syrup (to taste)
. Mash them with a fork.
