Spiced Pancakes

I just made these hot cross bun inspired spiced pancakes. They are grain, dairy, nut and sugar free - perfect for school lunch boxes and really simple to make.

Total Time

30min

5.0

2 Ratings

Author: Enlightened Foodie

Servings:

Ingredients

•

1 Tbsp

Sun-Maid Raisins

or Sultanas

•

Ripe Sugar Bananas

•

Eggland's Best Classic Eggs

•

2 Tbsp

Unsweetened Shredded Coconut

•

1 tsp

Vanilla Extract

•

Orange , zested

•

1/4 tsp

Ground Ginger

•

1/4 tsp

Simply Organic Cinnamon, Ground

•

1/8 tsp

Ground Nutmeg

•

1/8 tsp

Ground Cloves

•

1 Tbsp

Coconut Oil

Cooking Instructions

Place your pan on medium-low heat with Coconut Oil (1 Tbsp) . It should be low enough that the pan or oil will not sizzle or smoke while you prepare the batter.

Slightly mash the Sugar Bananas (2) .

Grate the peel of the Orange (1) to make 1/2 teaspoon of orange rind.

Place the bananas in a blender or magic bullet with Simply Organic Cinnamon, Ground (1/4 tsp) , Eggland's Best Classic Eggs (2) , orange rind, Ground Ginger (1/4 tsp) , Ground Nutmeg (1/8 tsp) , Ground Cloves (1/8 tsp) , and Vanilla Extract (1 tsp) .

Blend to a smooth batter. Add Sun-Maid Raisins (1 Tbsp) and mix well. Increase the heat slightly. Spoon 1 tablespoon of mixture at a time in the pan, filling up the pan. Cook for 1 minute, checking by lifting the sides of the pancake for browning.

Flip and cook for another 30 seconds to a minute until golden brown. Repeat until the mixture is finished, adding another Tbsp each time you cook a new batch in the pan.

Serve with a sprinkling of Unsweetened Shredded Coconut (2 Tbsp) and enjoy! They keep well for the day in a container and are great to send to school for snack time too!

Nutrition Per Serving

CALORIES

350

FAT

16.1 g

PROTEIN

9.1 g

CARBS

45.4 g