Breakfast, Desserts, Vegetarian

Gluten-Free Hot Cross Bun Pancakes

Step 1 of 6

Combine the fruit mix in a small mixing bowl, then cover and set to one side for 30 minutes.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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

Cooking method:

Conventional Oven