Sri Lanka cinnamon or Ceylon cinnamon…call it what you will but scientifically speaking it is the only true Cinnamomum.
Originating from Sri Lanka (thus the name) it is derived from the inner bark of the small evergreen tree. It has been linked to potential health benefits such as blood sugar regulation and more to the point it tastes amazing!
It can be used in so many different culinary situations but a few of my favourites are in pancakes (see below), on porridge, in curries and general baking. After tasting the real deal, verum, I have to say, its taste is far superior to your general ‘run of the mill’ supermarket variety. Do yourself a favour, duck into Nana’s, pick up some yummy Cinnamomum verum and enjoy this ripper little spice.
Cinnamon pancakes – made especially by Tegan for me on Fathers Day.
1 cup wholemeal flour
Half teaspoon baking soda
Half teaspoon baking powder
One teaspoon cinnamomum verum
1 cup plant based milk (soy, almond, rice)
1 tbsp olive oil
1 teaspoon natural vanilla essence
Quarter cup raw sugar
Combine all ingredients together in a mixing bowl, spoon into desired size in a fry pan and enjoy with your favorite fruit, nuts. 100% pure maple syrup or topped with some extra cinnamon.
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Add CommentNana's Pantry
38 Electra Street
Bundaberg, 4670
Opening Hours
Mon - Sat: | 8.30am - 5.30pm |
Nana's Pantry Hervey Bay
Melory Place
Shop 14/53 Torquay Road
Hervey Bay 4655
Opening Hours
Mon-Fri: | 8.30am - 5.00pm |
Sat: | 9.00am - 1.00pm |