Dairy-Free Orange Pancakes

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

Prep Time10 minutes
Cook Time20 minutes
Servings: 2 -4
Author: Shelly


  • 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

Serve with:

  • 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.

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