Christmas pancakes4

Posted on December 11, 2013 by ChristieBreakfast, Sweet Treats, Vegetarian


Yep, I’m giving everything the Christmas makeover at the moment. I just love helping you prepare for the festivities!

First there was the chilled dairy free eggnog, then a delicious rolled turkey breast with cranberry couscous stuffing and most recently, some delectable christmas cake brownies (yum, yum, double yum!).

Today I present you with… christmas pancakes. Go on, I know you want to!


These babies will get you in the mood with the flavours of christmas in the lead up, or help you use up excess dried fruit from making your christmas cake! Because everyone makes them from scratch, right? (Wrong! Who has the time? Not me). Don’t feel bad, just drown these beautiful pancakes with maple syrup and get your day off to a great start.

Here’s some more good news. They are refined sugar free. I’ve deliberately made them so, because I’m assuming you’ll be drowning them in maple syrup, but if not you can add 2 tablespoons of sugar to the batter in the first step. But then what are you going to do? Eat them dry? No! Just leave the sugar out and put a big jug of maple syrup on the table.

Did I mention I love maple syrup? Yeah, you get it.

If you are not dairy intolerant, may I suggest you also serve these with a big dollop of brandy cream or a spoonful of fresh butter. It’s reeeeallly good! Just ask Santa for a new body for Christmas. Easy peasy.

Have I sold you on the christmas flavoured pancakes? Or would you rather have regular pancakes with a serve of christmas cake on the side?

Christie x

Christmas pancakes

makes 12 (serves 4 or two greedy people)

125g (1 cup) plain flour
1 teaspoon baking powder
2 teaspoons mixed spice
1 teaspoon ground cinnamon
1 egg
250ml (1 cup) Vitasoy Calci Plus Soy milk
80g (1/2 cup) mixed dried fruit (including peel)
40g (1/4 cup) glace cherries
neutral oil, for pan frying
Extra dried fruit, blanched almonds and maple syrup, to serve

1. Place the flour, baking powder, mixed spice and cinnamon into a large bowl and whisk to combine. Set aside.

2. In a small jug, whisk together the egg and soy milk and add to the dry ingredients. Add the dried fruit and cherries and stir to combine. The batter will be quite thick.

3. Heat a little oil in medium fry pan and ladle in enough batter to make a medium sized pancake. Cook for 2 minutes until the underside is golden and the pancake is stable enough to flip. Flip and cook for 1 minute on the other side. Keep warm on a plate in a low oven while you repeat with the rest of the batter.

4. Serve with extra fruit, blanched almonds and maple syrup.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit

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