Potpourri Pancake Pie

This recipe allows variation and is very easy and fast to make. Perfect for weekend breakfast! Let your creativity flow and experiment with tastes on this one.

My latest filling combination with no exact measurements – adjust ingredients however you like. Throw together anything. Add cocoa powder, chopped dried apricots, sliced bananas, etc., but the healthier the better. If you add honey and raising there is no need for sugar.

  • 1tbsp Coconut oil, melted + for greasing
  • 2 apples (any). I’ve used one old and forgotten in fridge bramley apple and one granny smith.
  • Cinnamon
  • Honey
  • Pecan Nuts
  • Ground seeds mix
  • Raisins
  • Mixed frozen berries
  • Ground nutmeg

For batter:

  • 3 large eggs
  • 200g all purpose flower or buckwheat flower
  • 200g soy milk
  1. Grease the baking dish of your choice with coconut oil, then add all filling ingredients and mix together so it’s all well coated.
  2. In a separate bowl, make batter adding eggs and milk to flower, whisking until smooth.
  3. Pour the batter on top of the filling and bake in preheated to 200C oven for about 30 minutes. Check with toothpick for readiness, let is cool a little, then enjoy!

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