Cinnamon and Raisin Pancakes

Wrapped In Newspaper

Vegan cinnamon pancakes
Prep Time: 10M
Cooking Time: 15M
Serves: 4

The perfect pancake mix!

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

  • 1/2 cup raisins
  • 2 tbsp flax seeds
  • 90 ml water
  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 cup almond milk
  • Coconut oil for frying
  • Frozen summer berry compôte:
  • 1 cup frozen berries (I used red currants and raspberries)
  • 1 tbsp maple syrup

The perfect pancake mix!

Preparation

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.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Delicious Recipes
31 Coaching Email