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 large bowl.
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 (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.
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 cook for another minute or so. Set aside while you make the rest.
Top with coconut butter and raspberries. Serve!