During the weeks leading up to Easter you can walk in to any bakery or local supermarket and what do you see everywhere? Easter eggs and hot cross buns.
Being the fussy child that I was, I used to love the smell and taste of a hot cross bun bread but when given a hot cross bun I would sit and pick out all of the dried fruit as I hated ‘the bits’. As I got older, I stoped eating them as I couldn’t be bothered to sit and pick out the contents of the bread filling.
Then I grew up, my taste buds matured and I learned to love the sweet and sour flavour of the dried fruit along with the warming spices. Cinnamon and nutmeg are two of my favourite spices so I will always sneak these flavours into whatever recipe I can whether it be sweet or savoury. I once accidentally poured half a jar of cinnamon powder into a slow cooked pulled lamb casserole – I honestly thought I had ruined my lunches for the week but once the meat and juices had absorbed the cinnamon flavours and had time to rest, the intense flavour complemented the meat and sauce so much in my opinion that it almost resembled a Moroccan style dish, Winner.
Anyways, back to these PANCAKES. I was originally shocked at how well these pancakes turned out. They taste just like hot cross buns!
Adding chocolate to the top, quite frankly sell this pancake breakfast stack as an Easter all rounder. A good call if you’re planning a quiet Sunday morning.
These pancakes are fully paleo approved, however they’re sweet and delicious so low in sugar they are not, but what at easter is?
Check of the ingredients and method to create a stupendous serving of these spiced beauties.
Makes around 4-5 pancakes
- 20g sultanas
- Zest of one lemon
- Zest of one orange
- 1 tsp mixed spice
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1 ripe banana
- 2 pasture raised eggs
- 1/2 tsp vanilla extract
- 1 tbsp collagen powder (optional)
- 1/2 a cup of natural almond milk – see recipients for no split almond milk here to make your own.
- 2 tbsp of Cavassa Flour
- 1 tbsp of almond meal
- 1 tbsp coconut flour
- 1 tsp baking powder
- Pinch of pink rock salt
- Organic cultured coconut yoghurt
- Paleo Granola
- Dark chocolate (high percentage coco)
- Maple syrup or cinnamon honey
One thing I really love about my pancake recipes is that they’re a one and done job. All ingredients into a food processor, blitz up and go! Depending on the consistency, if the mixture is looking a little thick you can always gradually add more nut milk to create a thinner consistency.
Heat a non stick pan with half a teaspoon of coconut oil on medium heat, wait until melted down, then add a tablespoon of your pancake batter to the pan. Create your perfect pancake shaped blob and await the air bubbles to arise, giving you the green light for flipping. Each side may take between 1-2 minutes depending on the strength of the heat generated from your cooking top/stove.
Once lightly browned on each side, set each pancake aside and leave to cool before creating your stack IF you want to layer your yoghurt in layer by layer so the yoghurt does not melt. Otherwise if you’re happy to eat these as soon as they are all cooked and ready to go with a dashing of maple syrup and or honey, then stack away.
There is no right or wrong way to load of this breakfast plate with more sweet and savoury goodness for decoration, do what you like but do it with love and I assure you they will taste full of all your Easter desires combined!
Enjoy friends, peace and love to you this Easter.