Easter Pancakes

With Easter only days away I like to start to think about what we will have for our Easter breakfasts over the long bank holiday. Normally on a Sunday we have pancakes for breakfast and I thought that I would make an Easter version of my vegan pancakes.

When my Dad was alive my husband Howard and I would always be invited for breakfast at my parents house. In our house, it’s traditional to have eggs for breakfast follow by a hot cross bun or two. Nowadays, I can no longer eat the hot cross buns from the supermarket and I’m always looking for a delicious alternative.

So as I was wandering past the hot cross buns in the supermarket, I thought I could make hot cross bun pancakes. So I have been giving these delicious pancakes a trial run on our normal Sunday breakfast. My husband and I were very impressed. No doubt, in my mind these will be part of our Easter celebrations.

Equipment

• Large mixing bowl
• Scales
• Measuring jug
• Teaspoon
• Blender or nutribullet
• Large stirring spoon
• Ice cream scoop or small ladle
• Frying pan
• Plastic brush
• Fish slice

Ingredients

• Gluten free porridge oats or spelt flour x 200g
• Raisins x 100g
• Baking powder x 1 tsp
• Ground ginger x 2 tsp
• Ground cinnamon x 1 tsp
• Ground nutmeg x 1/4 tsp
• Ground cloves x 1/4
• Salt x 1 pinch
• Milk (of your choice) x 300 mls plus extra if necessary
• Banana x 2
• Coconut oil
• Honey or maple syrup to serve

Method

• Start by weighing and measuring your ingredients.
• Put the porridge oats into the blender/nutribullet and blend.
• Transfer them into the mixing bowl.
• Add in the baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves and a pinch of salt.
• Mix these ingredients together.
• Peel the bananas and roughly break up.
• Place the bananas into the blender/nutribullet and pour in the milk.
• Blend these ingredients together.
• Pour the blender ingredients onto the bowl ones and stir together until all the ingredients are wet.
• Normally, I make the mix the night before and store in the fridge overnight.
• In the morning or immediately after making the mix, if cooking now, fold in the raspberries.
• Put the frying pan on a high heat and add coconut oil to the pan.
• Next I take an ice cream scoop or small ladle full of the mixture and put it into the hot pan.
• Once the outside of the pancake starts to cook, turn it over.
• Repeat this process until all the mix is used adding more coconut oil if necessary.
• Serve with honey or maple syrup and enjoy..

Easter pancakes were a hit with Howard and I. We really enjoyed this yummy breakfast and it’s definitely a dish we will be trying again even when Easter is over. All the ingredients in these pancakes can be frozen. So any leftovers can be put into the freezer and eaten on another occasion. Plus they make a great dessert or snack for people of all ages and sizes. However you decide to eat this breakfast, as always, enjoy.

Do you eat an Easter breakfast over the holiday period and what do you eat at your celebrations? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx