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1 teaspoon baking soda 1 teaspoon coee extract 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground nutmeg Pinch of ground cloves 2 tablespoons maple syrup 1 tablespoon melted coconut oil + extra for cooking pancakes 1 teaspoon vanilla extract 1. Make the compote: place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce moist. Mash the cranberries up here and there with the back of a wooden spoon to get a saucy consistency. Once you have a slightly wet, jammy texture, add the vanilla extract. Stir the compote one more time and remove from heat. Set aside. 2. Combine the milk and apple cider vinegar in a liquid measuring cup. Stir lightly and set aside to curdle for at least 5 minutes.

- fee, cinnamon, ground ginger, cardamom, nutmeg and cloves. Stir to combine. Add the curdled non-dairy milk, maple syrup, coconut oil and vanilla extract. Stir gently to com - bine, taking care not to over mix. 4. Heat a large nonstick skillet over medium heat. Brush the pan with melted coconut oil. Drop cup measures of the pancake batter into the pop on the surface and the edges appear dry and lightly browned. Flip the pancakes over and cook for another minute. Remove pancakes and keep warm. Repeat with remaining batter. 5. Serve pancakes with cranberry compote spooned over the top and extra maple syrup, if you like.