TIP: To make these pancakes vegan, substitute the egg by mixing 2 tablespoons of milled flax or chia seed in a small bowl with 120ml of cold water. Leave to ‘gel’ for 5 minutes before adding to the vessel along with other ingredients listed.
This dish contains the following allergens: Tree Nuts, Eggs
Cooking mode
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For the fruit mix
140g
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
240g
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
400ml
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
For the fruit mix
4oz
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
8.5oz
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
14.1fl. oz
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
Utensils
Step 1
Combine the fruit mix in a small mixing bowl, then cover and set to one side for 30 minutes.
Step 2
Prepare the cross mixture by mixing all of the ingredients into a small bowl until a thick paste has formed. Fill a disposable piping bag, twist and set aside.
Step 3
Place all of the dry ingredients for the pancakes in a large mixing bowl, whisk until combined. Whisk in the egg, then gradually whisk in the milk, a little at a time, until smooth. Whisk in the olive oil and apple cider vinegar. Fold in the mixed fruits.
Step 4
Place the frying pan over a medium heat, let heat for a minute. Snip the end off of your piping bag to create a 0.5cm diameter hole.
Step 5
Pour pancake batter into pan making 2 small-medium circles. Quickly pipe on the crosses. Cook the pancakes 1 1/2 to 2 minutes each side being sure to flip with a silicone spatula. Repeat until all of the batter has been used up.
Step 6
Serve pancakes on with a little drizzle of honey or agave.
Combine the fruit mix in a small mixing bowl, then cover and set to one side for 30 minutes.
For the fruit mix
140g
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
240g
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
400ml
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
For the fruit mix
4oz
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
8.5oz
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
14.1fl. oz
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
Step 2 of 6
Prepare the cross mixture by mixing all of the ingredients into a small bowl until a thick paste has formed. Fill a disposable piping bag, twist and set aside.
For the fruit mix
140g
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
240g
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
400ml
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
For the fruit mix
4oz
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
8.5oz
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
14.1fl. oz
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
Step 3 of 6
Place all of the dry ingredients for the pancakes in a large mixing bowl, whisk until combined. Whisk in the egg, then gradually whisk in the milk, a little at a time, until smooth. Whisk in the olive oil and apple cider vinegar. Fold in the mixed fruits.
For the fruit mix
140g
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
240g
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
400ml
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
For the fruit mix
4oz
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
8.5oz
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
14.1fl. oz
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
Step 4 of 6
Place the frying pan over a medium heat, let heat for a minute. Snip the end off of your piping bag to create a 0.5cm diameter hole.
For the fruit mix
140g
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
240g
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
400ml
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
For the fruit mix
4oz
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
8.5oz
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
14.1fl. oz
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
Step 5 of 6
Pour pancake batter into pan making 2 small-medium circles. Quickly pipe on the crosses. Cook the pancakes 1 1/2 to 2 minutes each side being sure to flip with a silicone spatula. Repeat until all of the batter has been used up.
For the fruit mix
140g
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
240g
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
400ml
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
For the fruit mix
4oz
dried mixed fruit
1/2
apple (peeled, cored, and finely diced)
1
orange, zest and juice
1 tsp
vanilla extract
For the cross
5 tbsp
arrowroot or tapioca starch
1 tbsp
ground almonds
3-4 tbsp
water
1/4 tsp
olive or sunflower oil
For the pancakes
8.5oz
gluten-free self raising flour
4 tbsp
coconut sugar
4 tsp
ground cinnamon
1 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
bicarbonate of soda
1/4 tsp
ground cloves
Pinch
of sea salt
2 large
eggs (see notes for vegan alternative)
14.1fl. oz
unsweetened plant-based milk
2 tbsp
olive oil
1 tsp
apple cider vinegar
Step 6 of 6
Serve pancakes on with a little drizzle of honey or agave.
