Orange Spelt Pancakes

A stack of pancakes topped with orange pieces and coconut.

Healthier orange pancakes made with whole grain flour and just a touch of sugar and oil. These make a great start to a winter morning!

Course Breakfast, Winter

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 76kcal

Author Alexandra Daum

Ingredients

150 grams (1 cup) whole grain spelt flour
1 tablespoon coconut sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
180 ml (¾ cup) non-dairy milk
2 tablespoons coconut oil melted
Juice of an orange ~3 tablespoons
Zest of an orange
1 teaspoon vanilla extract

Metric - Cups

Instructions

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 (1 cup) whole grain spelt flour, 1 tablespoon coconut sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ 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 (¾ cup) 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.

Notes

• Cook the first side just until the pancakes can be flipped - if you wait too long they won't rise as nicely. Bubbles should be appearing but the edges won't be darker.
* Melting the oil in the pan you're using for the pancakes is just for convenience.

Nutrition