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.
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.