Breakfast & Brunchdeliciouslyella
Festive Pancakes
We shared this recipe via our newsletter and had such a great response that we thought we'd publish it here too! The cinnamon, ginger and nutmeg give these pancakes the perfect amount of spice, and they taste even more amazing when topped with warm maple syrup and a handful of toasted hazelnuts.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Stir together all of the ingredients — apart from the coconut oil — to form a smooth, thick batter.
coconut oil1 tablespoon
2
Once combined, leave to one side for 5–⏱️ 10 minutes to thicken up a little. If it becomes too thick, stir through a dash of almond milk — the mixture should feel thick but still run off a spoon when lifted from the bowl.
3
Now make the pancakes by warming a tablespoon of coconut oil in a pan over medium heat. Once the pan is hot and the oil has melted, spoon a large tablespoon of pancake batter into the pan, using a wooden spoon to spread out the mix.
coconut oil1 tablespoon
4
Cook on one side for 3–⏱️ 4 minutes until golden, before turning and cooking the other side for 2–⏱️ 3 minutes until cooked through.
5
Remove the pancake and repeat until all of the batter is finished.
6
Serve the pancakes warm with a drizzle of maple syrup and a sprinkle of hazelnuts. These pancakes are best served hot, straight out of the pan.
maple syrup6 tablespoons
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