Apple & Cranberry Pancakes

Serves: 15 Prep: 20_mins Prep: 20_minutes Cook: 20_mins


There's nothing better than waking up to freshly made, fluffy pancakes in the morning.  Our take on this classic sweet treat features organic apples and cranberries and is drizzled with our Maple Agave Syrup.


150g self-raising flour

150g Biona Organic Coconut Flour

1 tsp bicarbonate of soda

2 medium eggs (or use 2 tbsp flax egg if vegan)

285ml Milk (or plant milk if vegan)

85g baking spread (melted)

2 small eating apples, peeled, cored and grated

50g Biona Organic dried cranberries

1 tablespoon of Biona Coconut oil, for frying

Biona Organic Agave syrup, to serve

For the Cinnamon Butter:

85g softened baking spread 

1 tsp cinnamon

2 tsp Biona Organic coconut sugar


  1. To make the cinnamon butter, mix all the ingredients together and chill. You can make this up to 3 days ahead.
  2. Mix the flours, bicarb and a pinch of salt in a bowl.
  3.  Make a well in the centre, then gradually whisk in the eggs (or flax egg), followed by the milk and melted spread. Once the mixture is smooth, stir in the grated apples and cranberries
  4. Melt a little more spread in a non-stick pan. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneath's are set and golden. Flip and cook for a few mins more.
  5. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
  6. To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with agave syrup.