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SideChef
Recipes
Breakfast
Spiced Pancakes

11 INGREDIENTS • 7 STEPS • 30MINS

Spiced Pancakes

Recipe
5.0
2 ratings
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.
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
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.
30MINS
Total Time
$2.93
Cost Per Serving
Ingredients
Servings
2
us / metric
Sugar Bananas
2
Ripe Sugar Bananas
Egg
2
Eggs
Unsweetened Shredded Coconut
2 Tbsp
Unsweetened Shredded Coconut
Raisins
1 Tbsp
Raisins
or Sultanas
Vanilla Extract
1 tsp
Vanilla Extract
Orange
1
Orange, zested
just 1/2 tsp
Ground Ginger
as needed
Ground Ginger
Ground Cinnamon
as needed
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Ground Cloves
as needed
Ground Cloves
Coconut Oil
1 Tbsp
Coconut Oil
for each batch
Nutrition Per Serving
VIEW ALL
Calories
352
Fat
15.9 g
Protein
9.1 g
Carbs
45.9 g
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Spiced Pancakes
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author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
step 1
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.
step 2
Slightly mash the Sugar Bananas (2).
step 2 Slightly mash the Sugar Bananas (2).
step 3
Grate the peel of the Orange (1) to make 1/2 teaspoon of orange rind.
step 4
Place the bananas in a blender or magic bullet with Ground Cinnamon (as needed), Eggs (2), orange rind, Ground Ginger (as needed), Ground Nutmeg (as needed), Ground Cloves (as needed), and Vanilla Extract (1 tsp).
step 4 Place the bananas in a blender or magic bullet with Ground Cinnamon (as needed), Eggs (2), orange rind, Ground Ginger (as needed), Ground Nutmeg (as needed), Ground Cloves (as needed), and Vanilla Extract (1 tsp).
step 5
Blend to a smooth batter. Add 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.
step 5 Blend to a smooth batter. Add 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.
step 6
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.
step 6 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.
step 7
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!
step 7 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!
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Healthy
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Quick & Easy
Thanksgiving
Winter
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