Recipe makes around 10 pancakes.
2 cups plain flour
1 cup frozen cranberries
1 tsp baking powder
1 tsp bicarbonate soda
half tsp salt
3 tbsp sugar
2 cups dairy-free milk (I used soya)
1 tbsp apple cider vinegar
1 tsp vanilla extract
Add your apple cider and milk together and set to one side until curdled.
In a large bowl sift together flour, baking powder, salt, baking soda, sugar and then fold in your cranberries.
Mix your milk and apple cider mix with the vanilla extract.
Pour the wet mixture into the dry ingredients and stir until flour is incorporated.
(Be very careful here and do not over stir.)
Heat a nonstick pan on a medium heat.
Spoon/ladle your batter onto the pan (I do around a third of a cup for each pancake).
Cook pancakes until bubbles appear on the surface, then flip them over and cook the other side until golden.
Serve with almond butter, chopped almonds and maple syrup! Hope you love them! x