Raisin & Cinnamon Pancakes (Easter, Paleo, Gluten-Free)

Looking for Easter pancakes ideas? This gluten-free and paleo-friendly raisin and cinnamon pancakes recipe is inspired by Easter hot cross buns. With subtle hints of ginger, nutmeg, cinnamon and orange, plus the sweetness of banana and raisins, you can make a delicious weekend treat without the need for baking. Get those festive flavours in every mouthful. 


Cinnamon pancakes recipe with raisins, ginger and nutmeg, inspired by Hot Cross Bun. Gluten-free, paleo-friendly.
 

RAISIN CINNAMON PANCAKES

I love long weekend holidays such as Easter because they give us an opportunity to enjoy a few treats and to take the time with cooking for friends and loved ones. In the lead up to this year’s Easter, I decided to develop a recipe for a new treat. 

These were actually meant to be paleo hot cross buns because a couple of people have asked me to come up with a recipe. I’ve tried. Twice. And although what came out was still quite tasty and very hot-cross-bun-esk, I’ve decided against those recipes going public.

I believe that some desserts and baked goods should not be made into their paleo-fied version unless they can turn out just as good or better, or they should be used as inspirations for something different. The flavour is usually not a problem, but it’s the texture that you can’t always get right paleo-friendly flours.

So after those few attempts, I realised that I can still capture the essence and flavours of Easter hot cross buns – beautiful notes of cinnamon, ginger, nutmeg and raisins – in something we all love to eat. Pancakes! As soon as I thought about them in my head, I knew they would work. And they did.

I hope you enjoy this gorgeous cinnamon pancakes recipe as a little treat for Easter or on any other weekend.

Easter pancakes ideas? Raisin & Cinnamon Pancakes (hot cross buns inspired)
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WHAT TO SERVE WITH CINNAMON PANCAKES

These spiced pancakes are already sweet as they have some raisins so you could serve them with a little butter, cream or coconut cream. I love a little maple syrup on top but honey or a sugar-free syrup would also work well. If you want to be a little more decadent, I highly recommend luscious mascarpone on top. Ricotta and a honey drizzle are also fabulous pairings for these cinnamon raisin pancakes.


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Raisin & Cinnamon Easter Pancakes

Cinnamon & Raisin Pancakes (Easter, Paleo, GF)

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: about 12 pancakes 1x
  • Category: Brunch
  • Method: Pan-Fried
  • Cuisine: British
  • Diet: Gluten Free

Description

Looking for Easter pancakes ideas? Delicious and festive, these raisin and cinnamon pancakes are inspired by hot cross buns and are perfect for Easter or any time of the year. Serve with a little syrup, butter or cream, ricotta and honey, or luscious mascarpone. Coconut cream or ice cream for a dairy-free version. These pancakes are gluten-free and paleo-friendly.


Ingredients

Scale
  • 4 medium eggs
  • 2 medium bananas, broken into pieces
  • 1/2 teaspoon grated fresh ginger (or 1 teaspoon ground ginger powder)
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon ground nutmeg powder
  • Zest of 1 medium orange
  • 1 teaspoon coconut oil
  • 1 teaspoon vanilla essence (optional)
  • 1/4 cup coconut flour
  • 1/3 cup of almond meal
  • 2/3 teaspoon gluten-free baking powder
  • 1/3 cup raisins
  • Coconut oil for cooking
  • Maple syrup to serve

Instructions

  1. Add eggs, banana, ginger, cinnamon, nutmeg, orange zest, coconut oil and vanilla to a blender. Process for 15-20 seconds, until smooth and fluffy. If you don’t have a blender, you could use a food processor or an electric whisk (if using the whisk, you might need to mash the banana with a fork first).
  2. Then add coconut flour, and almond meal and sift through the baking powder. Whiz up a few times until well incorporated and smooth.
  3. Heat a large frying pan (I used a ceramic, non-stick frying pan) over medium-high heat. Melt and spread 1/2 teaspoon of coconut oil, then bring the heat to medium.
  4. For each pancake, use 1/4 cup of mixture. Pour the mixture gently into the frying pan, I managed to fit three pancakes at a time but you might do smaller or larger batches depending on the size of your pan and pancakes, you can always make them into pikelets. Place about 4 raisins on top of each pancake, pressing down slightly to let them sink into the batter. I first added 5-6 raisins but once they were cooked, I thought it should be less.Making cinnamon pancakesa
  5. Cook for 2 minutes on the first side, then flip over and cook for a further 1.5-2 minutes on the other side. As the pancakes are a little more fragile than your regular ones, gently slide the spatula under the pancake, as far in as possible, and then quickly flip over to the other side. The quicker you flip it the less damage you will do to the pancake shape. Add a 1/4 teaspoon of coconut oil to the pan in between batches.
  6. Set aside cooked pancakes while you continue with the rest of the mixture. I like to heat the oven to warm and keep the cooked pancakes in an oven-proof dish so they don’t get cold. Serve with maple syrup and some extra butter or coconut yoghurt or ice cream. I also like a few orange slices on the side.

Notes

For a nut-free version, you can experiment with using a mix of flaxseed meal and tapioca flour instead of almond meal. If cooking for a crowd, simply double or triple the ingredients.

Nutrition

  • Serving Size: 4 pancakes + 1 tablespoon maple syrup
  • Calories: 388
  • Sugar: 28.7 g
  • Sodium: 96.3 mg
  • Fat: 16.3 g
  • Saturated Fat: 6.8 g
  • Carbohydrates: 49.5 g
  • Fiber: 8 g
  • Protein: 13.4 g
  • Cholesterol: 218.2 mg

Keywords: Paleo Pancakes, Easter Pancakes, Cinnamon, Raisins, Pancake Recipes, Easter Recipes

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. Here at Cooked & Loved you will find simple, delicious recipes worth sharing. From new dishes to old-time favourites with a twist, this is the food I cook and love. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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5 Comments
  1. Hi Irena,
    So glad the hot cross buns transformed unto these amazing looking treats! I was wondering if the batter can be made a day ahead and kept in the fridge?

    Thanks,

    Lauren

    1. I haven’t tried refrigerating it but I assume it would be ok. I would give it a quick whiz in a blender before using the next morning. The good thing is the batter doesn’t take long to make as it’s all pretty much done in a blender 😉

  2. Hi Irena, made these but used grated green apple in lieu of banana and buckwheat flour as I’d run out of coconut flour. Served with good plain yoghurt (oops!) and maple syrup….delicious. Also only used a whisk and wooden spoon.
    I kept mixture in fridge and used over 3 days, all good.
    Love your recipes

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