Wow, I’m seriously starting to look like a seriously pancake-obsessed person. Guilty.
This is a delicious variation on the choc-berry pancakes recipe I posted a while back.
The classic combination of date and orange sings sweetly along with tangy cranberries, earthy sweet almonds and the complex allure of Manuka honey to create a very moreish bite.
I recommend frozen cranberries rather than dried; but if dried is all you’ve got then use the juice of the whole orange in the recipe, soaking the dried cranberries in it for ten minutes first.
Cranberry, Date and Orange Pancakes
2 cups self-raising flour
1/4 teaspoon baking soda
Juice and zest of 1 large orange
1 cup cranberries, fresh or frozen (if you only have dried, see note above)
3 tablespoons dried coconut
5 dates, chopped finely
1/4 cup almonds, chopped
1 teaspoon vanilla extract
1 cup milk
2 tablespoons Manuka honey
1/2 cup apple, peeled and grated (about 1 large apple)
Combine half the orange juice with the cranberries (or all of it if using dried cranberries, see note above).
Sift flour and baking soda together into a large bowl. Add orange zest, coconut, dates and almonds.
In a large jug whisk together the egg, vanilla, milk and honey, whisking well to ensure the honey emulsifiers completely.
Whisk egg mixture into the dry ingredients. Add cranberries and orange, and the grated apple. Stir well.
Melt a small amount of butter or coconut oil in a frying pan. Scoop 1/4 cup measures of batter into the pan and cook 2-3 minutes each side.
Serve with whipped cream or yoghurt and the leftover orange juice for topping.