Ingredients 120g of spelt flour
150ml of almond milk
2 tablespoons of poppyseeds
1/4 of a teaspoon of baking soda
1 teaspoon of lemon juice
2 tablespoons of brown sugar
A pinch of salt
1/2 a teaspoon of ground cinnamon
1/4 of a teaspoon of vanilla powder
Every ingredient has to be at room temperature.
In a glass pour the milk and lemon juice and set aside for 10 minutes. In a big bowl add the rest of the ingredients, except the eggs.
Beat the eggs into the glass and pour in the big bowl.
Mix with a wooden spoon just to combine.
In a pan heat over high heat 1/4 of a teaspoon of grapeseed oil.
Turn the heat to medium-low and pour batter to make the pancakes, 2 or 3 at a time, depending on your pan.
Cook them 3 minutes on one side and 1 more minute on the other.
Stack them on a plate and serve with fresh fruit and maple syrup.