Seeds Pancakes

Ingredients 

2/3 cup whole-wheat pastry flour (or gluten free flour)
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup almond milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 teaspoon ground cinnamon
2 teaspoons freshly grated ginger
Nonstick cooking spray (optional)

Method

Mix the flour, salt, baking powder, pepper, cloves, cardamom, cinnamon, and ginger together in a metal bowl. Add the non-dairy milk to the dry ingredients and mix them until they are well combined. Put this mixture in a measuring cup. Using a nonstick pan (or a pan lightly sprayed with nonstick cooking spray) on medium heat, pour 1/3 cup pancake batter onto the middle of the pan. When the top side bubbles and is mostly firm, flip the pancake over. Keep this on the heat for another 1 to 1½ minutes. Repeat until you’ve used all the batter.

V / GF