Description
Light and fluffy Orange Almond Pancakes infused with fresh citrus zest and juice, topped with toasted almonds and a sweet orange syrup. These delightful pancakes offer a perfect balance of nutty and citrus flavors, making them a special breakfast or brunch treat.
Ingredients
– 2 cups (224g) Blanched Almond Flour
– 1/2 cup (60g) Arrowroot Starch or Tapioca Flour
– 2 teaspoons Baking Powder
– 1/2 teaspoon Sea Salt
– 2 Large Eggs
– 1/2 cup (120ml) Unsweetened Almond Milk
– 1/4 cup (60ml) Freshly Squeezed Orange Juice
– 2 tablespoons Maple Syrup
– 1 tablespoon Avocado Oil or Melted Coconut Oil
– 1 teaspoon Vanilla Extract
– 1 tablespoon Fresh Orange Zest
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, orange juice, egg, melted butter, orange zest, and almond extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a few toasted almond slices onto the uncooked side of each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve warm topped with additional toasted almonds, a drizzle of maple syrup, and orange slices if desired.
Notes
- For a dairy-free version, use almond milk mixed with 1 tablespoon of lemon juice (to mimic buttermilk) and substitute the butter with coconut oil.
- To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and lightly golden.
- Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- For extra orange flavor, reduce 1 cup of orange juice with 2 tablespoons of sugar in a saucepan to make a quick orange syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 10g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg