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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)

Ingredients

  • 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

instructions

  • 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

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

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