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Christmas is always to short so why not start a bit early by making these Pancakes making these Pancakes with a lovely Christmas spiced Compote and some macadamia nuts. It’s easy to get hold of cranberries this time a year. For some reason we tend just to use them for cranberry sauce on the Christmas dinner table. Cranberries are actually really nice to use in other ways such as adding them to cake mixed and in salads or stews. 

I personally love pancakes so I decide to go for a cranberry, orange and strawberry compote. I find these fruits and berries complement each other really well but you could try other tummy friendly (low FODMAP) fruits and berries if you prefer.

The cinnamon and clove spices will fill your house with the scents of Christmas. So if you want to get into the Christmas spirit in your house then this is a perfect meal to get you there. I like it for breakfast or brunch bit it could easily be used as a dessert too.

All ingredients are tummy friendly and taste amazing!

Serves two, Cook & Prep time 30 min


For the pancakes

¾ cup (90g) gluten free flour

1 cup (400 ml) lactose free milk/rice milk or almond milk

2 eggs

A pinch of salt

Butter for cooking 

For the Christmas spiced compote

1 orange

1 cup cranberries

1 cup strawberries

1 tbsp maple syrup

1 tbsp granulated sugar

1 tbsp red wine or sherry
½ tsp ground cinnamon

A dash of ground cloves or one whole clove
½ tsp vanilla extract



  1. Mix the flour and salt in a bowl
  2. Add half of the milk and mix until smooth
  3. Add the remaining milk and whisk in the eggs
  4. Heat up a pan and melt the butter
  5. Once melted, pour in a thin layer of mix and then turn the heat down. When the surface appears firm turn pancake and bake the other side. Stir the mixture before every use as the flour has a tendency to sink to the bottom of the bowl
  6. Serve with the Christmas spiced compote

Christmas spiced fruit compote

  1. Peel the orange, making sure you remove as much of the membrane as possible. Slice the orange into small pieces then transfer the orange pieces to a bowl. Cut the strawberries into smaller pieces and add to the orange bowl. Pour the collected juice into a measuring cup then add water to fill up to 3/4 cup measure
  2. In a small saucepan, bring the juice and water, sugar, maple syrup, red wine, cinnamon, cloves and cranberries to a boil over high heat. Then reduce to medium-low heat and let simmer for 10-15 minutes, or until thick and syrupy. Remove the pan from the heat and add the vanilla, oranges and strawberries. Stir and let cool.