Orange Pancakes

Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It's a new favorite in our house! Serve with butter and/or maple syrup.


Recipes · Breakfast and Brunch · Pancake Recipes · Whole Grain Pancake Recipes


Prep Time: 10 mins
Cook Time: 10 mins
Servings: 4
Total Time: 20 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 2 cups white whole wheat flour

  • 2 tablespoons baking powder

  • 2 tablespoons ground flax meal

  • 17 fluid ounces orange juice

  • 1 teaspoon orange extract


Directions

  1. Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.

  2. Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


Nutrition Facts (per serving)

Nutrition Facts
305 Calories
3g Fat
65g Carbs
10g Protein


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