Cinnamon Raisin Pancakes
Enjoy waking up with fluffy cinnamon raisin pancakes, with luscious scents of cinnamon and juicy sultanas that tickle the tastebuds!
Servings: 8 Pancakes
Ingredients
Pancakes:
- 1 cup all purpose flour or substitute flour of choice
- 1 teaspoon baking powder
- ¼ cup natural sweetener or substitute sugar of choice
- 2 tablespoons light butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¾ cups unsweetened almond milk
- 1 oz sultanas or raisins
Instructions
- Combine dry ingredients first, then whisk through the wet ingredients.
- Fold in sultanas.
- Heat nonstick pan/griddle on low-medium heat. Spray with coconut oil spray or cooking spray.
- Pour ¼ cup of batter per pancake onto pan. Flip when bubbles form and golden.
- When cooked, remove and serve with honey or maple syrup with a dollop of greek yoghurt
Notes
Batter can be made ahead of time and kept in the fridge for up to 2 days.
Nutrition
Calories: 99kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 95mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 94IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1mg