My boys asked if I can make normal pancakes for a change. Normal as with gluten and eggs. This is my most normal pancake recipe. With a small twist but as fluffy and light as classic pancakes. No one complained. Quite the opposite.
You should also try my Lemon Poppy Pancakes.
Dairy-Free Orange Pancakes
- ¾ cup all-purpose flour
- ¾ cup oat flour – you can process 1 cup of rolled oats in the food processor
- 2 teaspoons baking powder – Aluminum-free
- ½ teaspoon salt
- Orange zest from 1 orange
- 1 cup almond milk or dairy-free milk
- 1 teaspoons Cointreau or Grand Marnier or vanilla extract
- 2 free-range eggs
- coconut oil or avocado oil to grease the skillet
- Pure maple syrup
- Butter – or ghee, plant-based butter, nut butter or tahini butter
- Sliced strawberries
- Put the dry ingredients in a large bowl and whisk. Zest in the orange. Add the almond milk and orange liquor and whisk until you get a smooth batter. Break in the eggs and gently whisk the batter.
- Grease a griddle or nonstick skillet and put over medium-high heat (hot enough to make drops of water sizzle). Pour about ½ cup batter into the skillet. Cook for 1 – 2 minutes or until bubbles start to appear on the surface of the pancakes, then flip with a spatula and cook for 30 seconds or until the bottom is golden-brown.
- Transfer the pancakes into a plate and keep in a 350°F/180°C preheated oven to keep them warm. Serve with butter, plant-based butter, nut butter or tahini, maple syrup and strawberries.