Almond Buttermilk Whole Wheat Pancakes

My kids practically inhaled these! Perfect for a Sunday brekky or special occasions.

Makes 6-8 depending on size

Ingredients:

1 Cup whole wheat flour
1 cup Almond milk, plus a little extra
2 tablespoons apple cider vinegar (with the mother)
1 egg


Method: 

In a measuring jug combine Almond milk and vinegar and set aside for 5 mins to turn into buttermilk (it will look like curdled milk). In a mixing bowl add your flour, once your buttermilk is ready add it and the egg to your dry ingredients and whisk to combine.Check the consistency of your batter and add a little extra almond milk to get it to the consistency of thick cream. Preheat your hotplate to med-high, spray your fry pan with coconut oil spray. Pour your first pancake (approx 1/4 cup of batter depending on the size you want them) and gently shake the pan to evenly spead out the batter. Watch for your pancake to dry around the edges and form bubbles around the top edge this is when its time to flip your pancake, cook for a further minute or so until golden brown. Cook the remaining batter in the same way, once all cooked serve with your fave clean toppings. Enjoy!