Blood Orange, Cinnamon & Almond Pancakes by Cathye

Cinnamon and orange is one of the classic food combos. Get that extra taste boost too from our delicious warm cinnamon flavoured seeds.

Makes 12 pancakes.


60g oat flour (blend 60g oats into a fine flour) – alternatively sub for 60g plain/wholegrain flour
80g plain flour
1 scoop of your favourite protein (Cathye likes to use vanilla or chocolate)
40g ground almonds
1 level tsp bicarbonate of soda
1 level tsp baking powder
pinch salt
1 tbsp nooch
1 tsp cinnamon
280ml plant milk
1 tbsp ACV
1 heaped tbsp ground flax seeds

To serve:

Cinnamon Munchy Seeds
blood orange slices and segments
plant based yogurt of choice
toasted almond flakes
Maple syrup


Mix all the pancake ingredients together and allow mixture to stand for 5-10 mins. Preheat your oven to 100C. Cathye puts her pancakes in the oven to stay warm before serving as she only cooks them 2 or 3 at a time.

In a non-stick pan on a medium-high heat, using a serving spoon scoop mix into the pan and spread into a 6-8cm diameter circle. Fry for 3 to 4 minutes on each side. If your pan is not non-stick add a little neutral oil or vegan butter to fry in. Put pancakes on a baking sheet and pop into the oven to keep warm.

Place almond flakes in a pan on a medium heat and allow to toast for 3-4 mins. Stir occasionally and remove from heat as soon as they begin to turn golden. Slice oranges and remove the skin. Serve with blood orange segments, almond flakes, yogurt, maple syrup and most importantly of course Warm Cinnamon Munchy Seeds for extra crunch and flavour.

Warm Cinnamon roasted seeds click here