With plenty of orange juice and zest, these orange pancakes really taste like orange and are just right for winter. They’re not too sweet and made with whole grain flour so you can have as many as you’d like for breakfast and not feel sleepy at the beginning of the day.
I haven’t yet tried making these gluten free. There’s a recipe on the blog for banana pancakes made with buckwheat flour, but bananas are the binding agent there. The orange pancakes will probably work with a gluten free flour if you add a little arrowroot or cornstarch to help hold everything together. If you try it, let me know in the comments!
Ingredient Notes and Substitutions
- Spelt flour: use plain whole wheat or wholemeal flour if preferred. Plain white flour can also be substituted.
- Coconut sugar: sub plain white sugar or another granulated sweetener.
- Coconut oil: use refined coconut oil to avoid any coconut flavour, or substitute butter or margarine.
- Non-dairy milk: I always use oat milk but any type of milk can be used.
The oil is melted in the frying pan as it pre-heats for convenience, and you can melt it using any method you’d like. I do this to avoid dirtying extra dishes.
It’s best to use organic, unwaxed oranges if you can find them, because you’re using the skin (zest) as well as the juice. Wash well in hot water before zesting.
How to Store
Storage: these are best fresh, but can be stored in a sealed container for a couple days. They’re quite good cold, as a snack.
Freezing: freeze the pancakes in an individual layer before transferring to an airtight container and freezing up to three months. Quickly thaw and reheat in a toaster.
- Make sure the pan is hot: this is why the first pancake is sometimes a failure. Heat the pan fully before starting to cook anything and every pancake will be perfect.
- Don’t wait too long: the pancakes should be flipped just as bubbles start to form around the edges. This is a thicker batter and if you wait for bubbles to form in the middle before flipping, the pancakes won’t rise as well.
- Don’t over-mix: this is the case with most pancake batters, but especially when spelt flour is used, as it has a lower gluten content. Over-mixing will lead to tough pancakes.
More Pancakes and Waffles
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Orange Spelt Pancakes
- 150 grams whole grain spelt flour
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 180 ml non-dairy milk
- 2 tablespoons coconut oil melted
- Juice of an orange ~3 tablespoons
- Zest of an orange
- 1 teaspoon vanilla extract
- Heat a large pan over medium heat. Melt the coconut oil* in the pan.2 tablespoons coconut oil
- In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, vanilla, and salt.150 grams whole grain spelt flour, 1 tablespoon coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- In another bowl, mix the milk, coconut oil, orange juice, and zest. Add this to the flour mixture and whisk until just mixed.180 ml non-dairy milk, Juice of an orange, Zest of an orange, 1 teaspoon vanilla extract
- Lightly oil the pan if needed. Place about 3 tablespoons of batter (I use a gravy ladle) onto the preheated pan and cook until bubbles start to appear, then flip and cook for another minute or so, until golden. Adjust the heat if required and continue until all of the batter has been used, adding a small amount of coconut oil to the pan each time.
- Serve hot with extra oranges, coconut, and maple syrup.
* Melting the oil in the pan you’re using for the pancakes is just for convenience.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.