Orange Blossom Pancakes
The orange blossom water in these fiber and nutrient-rich pancakes is made by distilling fresh bitter-orange blossoms for their essential oil. It adds a citrusy, floral flavor to baked goods, salad dressings, beverages and other treats, like this bright and satisfying breakfast.
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Orange Blossom Pancakes
Orange Blossom Pancakes
Yield: 18 (3-inch pancakes)
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
The orange blossom water in these fiber and nutrient-rich pancakes is made by distilling fresh bitter-orange blossoms for their essential oil. It adds a citrusy, floral flavor to baked goods, salad dressings, beverages and other treats, like this bright and satisfying breakfast. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).
Ingredients
- 1 cup whole oats
- 1/2 ground flax seeds
- 1/2 spelt flour*
- 6 eggs
- 1 teaspoon baking powder
- 1/2 cup orange juice
- 1/2 soy milk (cow’s or any other plant-based milk is also fine)
- 1 tablespoon orange blossom water
- 1 teaspoon orange zest
- 2 tablespoons butter, avocado oil or coconut oil
Instructions
- Combine all ingredients except butter and orange zest into the pitcher of a high-speed blender.
- Blend until smooth.
- In a large skillet over medium heat, melt the butter (or heat the oil of your choice.
- Reduce heat to low once butter is melted and spoon batter into the skillet so that it spreads into 3-inch wide pancakes. Cook for about 2 minutes per side or until lightly browned. Add more butter or oil between batches as needed.
- Serve hot, garnished with orange slices.
Notes
- Mom hack: make a double batch and freeze the extra in a freezer-safe container for busy mornings. Keeps in the freezer for up to 3 months.
Nutrition Facts
Calories
55Fat
3Sat. Fat
2Carbs
4Fiber
0Net carbs
4Sugar
1Protein
2Sodium
45Cholesterol
55