These pancakes are truly next level.
My edits:
-pumpkin pie spice in addition to cinnamon (which I added more of than suggested)
-1/4 cup more plant milk
I found the batter extremely thick, so spreading it initially was cumbersome. The batter is meant to be thicker than traditional pancake batter, so they won’t be a gummy-chewy, but they do need to be spread in the pan once ladled. They puff up much more readily when less dense.
-I simmered some frozen wild blueberries and maple syrup together as I prepared the batter and made the pancakes. The liquid to syrup ratio was perfect by the time the pancakes were finished.
The batch made exactly 8 smaller pancakes, which was perfect for both my partner and myself.
We topped these with the blueberry syrup and drizzled almond butter on top. Suchhh a lovely and filling way to start the day!
Next time I’ll add a little vanilla extract as well!
