Combine the dry ingredients in a large bowl:
Spelt Flour (1 1/2 cups)
Baking Powder (1/2 Tbsp)
Ground Cinnamon (1 tsp)
Ground Nutmeg (1/4 tsp)
Ground Cloves (1/8 tsp)
In a separate bowl, combine the
Nut Milk (1 3/4 cups)
. Add the wet ingredients to the dry and mix until combined.
Heat up a large pan to medium-high heat and melt
Coconut Oil (to taste)
, 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.
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.
Top with raspberry compote and
Coconut Butter (to taste)
To make the raspberry compote, just warm
Frozen Raspberries (to taste)
with a drizzle of
Maple Syrup (to taste)
. Mash them with a fork.