Xanthe’s cinnamon pancakes with orange syrup recipe

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Xanthe’s cinnamon pancakes with orange syrup recipe

It’s Pancake Day (yay!) - and we’ve got the perfect recipe for it from chef and organic vegetable grower Xanthe Gladstone (follow her on Instagram @xanthegladstone).

Xanthe is based in North Wales, and is super passionate about food sustainability and bridging the gap between where our food comes from and how we grow it. 

We’ve got a Q and A coming up with her on the blog in the next few days but for now - enjoy her delicious cinnamon pancake recipe which features a tasty orange syrup to add a dash of sweetness…pretty irresistible. 

Xanthe’s cinnamon pancakes with orange syrup recipe 

Serves 2 people 

For the pancakes:  

  • 200ml oat milk  
  • 65g plain flour  
  • 1 tsp cinnamon  
  • 1 tsp baking powder  
  • 2 tbsp caster sugar  
  • A pinch of sea salt  
  • Roughly a tablespoon of butter for cooking  

For the blood oranges and syrup: 

  • 1 blood orange
  • Juice of 1 blood orange  
  • 2 tbsp caster sugar  


Dissolve the baking powder in the oat milk with, then sift the flour in. Stir all of the ingredients before adding the cinnamon, baking powder and pinch of salt. Mix and let the batter sit for about ten minutes.  

For the orange syrup, heat the blood orange juice with the sugar for about ten minutes until it has reduced slightly and you’re left with the consistency of syrup. Segment the other blood orange and put it aside.  

To cook the pancakes, gently heat a frying pan with a little bit of the butter and spoon a tablespoon of batter into the middle of the pan. Cook until golden on each side and repeat until you’ve used up all the mixture.  





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