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20 • minutes
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4 • people
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Not too hard!

Cinnamon Bun Pancakes

5/5 (2)


  • Dry Ingredients
  • tick100g Chantal Organics White Rice Flour
  • tick50g Chantal Organics Buckwheat Flour
  • tick10g coconut flour
  • tick50g golden sugar
  • tick1/2 tsp baking powder
  • tick1/2 tsp baking soda
  • tick1/2 tsp ground ginger
  • tick1/4 tsp ground nutmeg
  • tickpinch of sea salt
  • tick2 tsp ground cinnamon
  • Wet Ingredients
  • tick2 tsp Chantal Organics Coconut Oil, melted
  • tick2 eggs
  • tick2 tsp Chantal Organics Rice Syrup
  • tick50g Chantal Organics Almond Butter
  • tick75g coconut yoghurt
  • tick150g plant-based milk of choice
  • tickextra coconut oil for cooking
  • Cinnamon Bun Glaze
  • tick1 cup icing sugar
  • tick1/4 cup water
  • Extra Topping Suggestions
  • tickChantal Organics Apple Syrup
  • tickFresh berries
  • tickFresh pomegranate seeds


  • Step 1.

    Combine all the dry ingredients, except the cinnamon, in a medium bowl and stir well to combine.

  • Step 2.

    Gently melt the 2 Tbsp of coconut oil either in a bowl set over a pan of steaming water or in a microwave.

  • Step 3.

    Combine all the wet ingredients, except the coconut oil, in a second bowl and use a hand whisk to combine.

  • Step 4.

    Add the wet ingredients to the dry ingredients and stir to combine, then fold in the melted coconut oil.

  • Step 5.

    Lastly add the 2 tsp of cinnamon and gently fold it through so that your mix has a cinnamon swirl. Note, the mix should be quick thick which creates a nice thick pancake. If it’s so thick it won’t come off a spoon, add a little more milk.

  • Step 6.

    Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.

  • Step 7.

    When the pan in hot add spoonfuls of pancake mix and shape into round circles.

  • Step 8.

    When you see bubbles appearing all over, flip the pancakes to cook the other side. Add more coconut oil as you need it.

  • Step 9.

    When you see bubbles appearing all over, flip the pancakes to cook the other side. Add more coconut oil as you need it.

  • Serving suggestion

    Make the cinnamon bun glaze by stirring the icing sugar and water together in a small bowl. Pile the warm pancakes up on a plate, drizzle with cinnamon bun glaze and top with berries, pomegranate seeds and apple syrup if desired.

Chantal Organics Products used

White Rice Flour
Buckwheat Flour
Rice Syrup
Almond Butter
Apple Syrup
Coconut Oil

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