Gluten-Free Hot Cross Bun Pancakes
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.
- Contains Nuts
- Contains Eggs
Prepared with
Ingredients
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
Instructions
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.