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.
Ingredients
Cooking Instructions
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 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 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).
step 5
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.
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!
