Kiddipedia
A recipe from Naturally Nina and Califia Farms
Ingredients:
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp apple cider vinegar
2 tbsp vanilla plant-based protein powder (optional)
2/3 cup Califia Farms Unsweetened Almond Milk
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Method:
- Combine all ingredients with enough milk to make a thick batter.
- Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.
- Layer with banana and berry slices and top with vegan yoghurt and walnuts.
Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.
Quotes
“Anytime is a good time for sweets, spice and all things nice, so what better way to start the day than with these wholesome plant-based ginger pancakes? Using Califia Farms Unsweetened Almond Milk makes for light and fluffy pancake perfection!”
“The secret to fluffy, wholesome pancakes is using the right ingredients. I love Califia Farms Unsweetened Almond Milk as my plant-based milk of choice because of its smooth and creamy texture which makes the most delicious pancakes.”
“Califia Farms almond milk is also fortified with calcium which is a big tick from me, and you can grab it from your local supermarket!”
More info:
Nina Gelbke is an Australian clinical Nutritionist (BHSc) specialising in sports nutrition and eating disorders. Follow her Instagram here: @naturally_nina_
For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms / #califiafarmsau
