These Orange Juice Pancakes are the perfect mash-up between two of my favorite breakfast foods – orange juice and pancakes! Made from whole food, plant-based ingredients.
This recipe was created in collaboration with Bob’s Red Mill, a brand that I trust and use in my own kitchen. All opinions are my own, and I hope you love these Orange Juice Pancakes!
You know, it’s kind of wild that I don’t have many breakfast recipes on my blog, because I absolutely love breakfast foods. Ever since I can remember, I’ve always loved breakfast – hash browns, omelettes, breakfast tacos, pancakes, waffles, you name it. But the problem is, I rarely get hungry in the morning. When I wake up, I always have a cup of coffee with almond milk, but rarely anything else.
On the other hand, my fiancé must have breakfast! He gets super hungry in the morning, so he always has something to eat. We don’t often get the chance to have breakfast together, but when we do, I try to make him something special that he really likes.
Enter in these orange juice pancakes! I love orange juice, so I knew I wanted to incorporate it into a breakfast recipe! These pancakes get double the orange flavor with both orange juice and fresh orange zest. Plus, they’re pretty easy to make, so it’s not a huge time commitment to whip them up!
These pancakes also get an extra boost from the Bob’s Red Mill whole wheat flour. I love working with Bob’s Red Mill products because they use high quality whole grains for maximum nutrition. You could also use their regular all-purpose white flour in this recipe, but I love the whole wheat flour because it adds a subtle nuttiness and heartiness to the pancakes.
I hope you love this recipe! Enjoy!
Orange Juice Pancakes
Ingredients
Dry Ingredients
- 3/4 Cup Whole Wheat Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Cinnamon
- 2 Tbs Coconut Sugar
Almond Milk "Buttermilk"
- 1/2 Cup Almond Milk
- 1 Tsp Apple Cider Vinegar
Wet Ingredients
- 1/4 Cup Fresh-Squeezed Orange Juice
- Zest from 1/2 Orange
For Cooking
- Coconut Oil
Instructions
- First, make your almond milk "buttermilk". Mix the almond milk and apple cider vinegar and let rest for about 10 minutes.
- Combine all the dry ingredients into a mixing bowl and whisk together until thoroughly combined.
- Then, add in the orange juice, orange zest, and almond milk buttermilk into the bowl of dry ingredients, and whisk together until there are no clumps of batter.
- Heat about 1 tsp coconut oil in a pan on medium-low heat. Scoop out approximately 1/3 cup of the pancake batter, and cook for about 2-3 minutes per side (which may be shorter or longer depending on your stove). A good indication that the pancakes are ready to flip is when you see lots of bubbles forming on the surface of the pancake.
- Repeat until you're out of batter.
- Serve pancakes with whatever toppings you like. Try out maple syrup, whipped coconut cream, or fresh fruit.
- Enjoy!
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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