Start by gathering all your ingredients. Measure them out, and place them within reach to streamline the cooking process.
In a large mixing bowl, combine the all-purpose flour, baking powder, natural sweetener, and ground cinnamon. Whisk these dry ingredients together until they are well blended.
In a separate bowl, beat the egg and then add in the melted butter or coconut oil, vanilla extract, and unsweetened almond milk. Mix until everything is well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
Fold in the sultanas or raisins gently. This ensures they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Allow it to warm up for a few minutes. To test if it’s ready, sprinkle a few drops of water on the surface. If they dance and evaporate, you’re good to go!
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, usually about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. Serve with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of additional cinnamon.
