Panettone Pancakes

Panettone for breakfast – why not? These light and fluffy pancakes taste like the Italian Christmas cake, even though they’re butter-free and much easier to make.

½ cup (50g) rolled oats
1 cup (120g) spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 eggs, separated
1 egg white
½ cup (135g) vanilla-flavored yogurt
1 tablespoon (20g) honey
1 ½ teaspoons vanilla bean paste
2 teaspoons orange zest
1 teaspoon lemon zest
1 cup (240mL) milk
⅓ cup (55g) raisins
3 tablespoons (35g) candied mixed peel
Maple syrup, to serve

View the full recipe at The Breakfast Drama Queen →