Cinnamon and Raisin Pancakes

Wrapped In Newspaper

Prep Time: 10M
Cooking Time: 15M
Serves: 4

The perfect pancake mix!

There's more where this came from!


  1. 1/2 cup raisins
  2. 2 tbsp flax seeds
  3. 90 ml water
  4. 1/2 cup buckwheat flour
  5. 1/2 cup brown rice flour
  6. 2 tsp ground cinnamon
  7. 1/4 tsp ground allspice
  8. 1/4 tsp ground nutmeg
  9. 1/4 tsp salt
  10. 2 tsp baking powder
  11. 1 cup almond milk
  12. Coconut oil for frying
  13. Frozen summer berry compôte:
  14. 1 cup frozen berries (I used red currants and raspberries)
  15. 1 tbsp maple syrup

The perfect pancake mix!


Finely grind the flax seeds in a spice grinder or high-speed food processor, whisk together with the water in a small bowl and set aside. The mixture should become gloopy and gelatinous.

Mix the remaining dry ingredients together in a large mixing bowl. Before you mix in the wet ingredients, begin heating a frying pan on a medium-high heat and put the frozen berries in a small saucepan on a low heat. Stir occasionally and add in the maple syrup whilst you continue making the pancakes.

Make a well in the dry ingredients and pour in the flax mixture and half the almond milk. Using a fork mix together the flax and milk and slowly begin to incorporate the flour. Add the remaining milk a bit at a time until everything is combined.

Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup of the pancake batter. Fry for about 2 minutes until the bottom has browned nicely then flip and further for a further minute or two.

Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.

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