In a medium bowl, whisk together 1 cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ cup natural sweetener until evenly combined.

Melt 2 tablespoons light butter (or coconut oil) in a small bowl or saucepan. Reserve about 1 teaspoon of the melted butter for greasing the pan and set it aside.

In a separate bowl, whisk 1 large egg and 1 teaspoon vanilla extract. Whisk in the remaining melted butter and ¾ cup unsweetened almond milk until combined.

Pour the wet mixture into the dry ingredients and stir gently until just combined (batter should be slightly lumpy). Fold in 1 oz sultanas or raisins.

Heat a nonstick pan or griddle over low–medium heat until hot (a drop of batter should sizzle slowly). Lightly grease the surface with the reserved butter.

Pour ¼ cup of batter per pancake onto the pan, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip each pancake and cook until golden and cooked through, about 1–2 minutes more.

Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve warm.