Sunny Citrus Pancakes with Dairy-Free Honey Butter

4

Contrary to its bright appearance and flavor, citrus actually enjoys a peak season in the dead of winter. Perhaps it’s nature’s way of adding a little sunshine to the darker days. These citrus pancakes merge the light, tangy and cheerful flavors of orange and lemon with the warmth of whole grains for a Sunday brunch recipe that will take you right through to spring.

Sunny Citrus Pancakes with Dairy-Free Honey Butter Recipe - Made with whole grains!

Special Diet Notes: Sunny Citrus Pancakes

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

For gluten-free, dairy-free citrus pancakes, you can substitute the whole wheat flour with your favorite gluten-free all-purpose flour blend. The egg will help in binding, but you still may want a blend with some binding power.

For egg-free / plant-based citrus pancakes, try my whole wheat vegan pancakes recipe, but replace the liquid with orange juice and toss in some lemon zest, if desired.

For strictly vegan citrus pancakes, follow the egg-free recommendation above and sub regular or honey-flavored agave for the honey in the pancakes and honey butter.

Citrus Pancakes with Honey “Butter”
 
Prep time
Cook time
Total time
 
Adapted from a recipe created by Justin Timineri, Executive Chef and Culinary Ambassador for the Florida Department of Agriculture and Consumer Services. Photo provided by the Fresh from Florida Kids Program.
Author:
Serves: 4 to 6 servings
Ingredients
  • ¾ cup Florida orange juice
  • ½ cup honey, divided
  • Zest of 1 lemon
  • 1 egg
  • ¾ cup white-wheat flour or whole-wheat pastry flour
  • ¼ cup yellow cornmeal, finely ground
  • 2½ teaspoons baking powder
  • Pinch sea salt
  • 2 tablespoons dairy-free margarine or coconut oil, softened
  • Grapeseed, rice bran, or coconut oil for cooking
Instructions
  1. Preheat a large sauté pan or griddle over medium-low heat.
  2. In a medium-sized mixing bowl, combine the orange juice, ¼ cup honey, lemon zest and egg. Use a whisk to make sure ingredients are mixed well.
  3. In separate mixing bowl, combine the flour, cornmeal, baking powder and salt. Add the dry ingredients to the wet ingredients using a whisk to make sure mixture is combined.
  4. In a small bowl, combine the softened dairy-free margarine or coconut oil and remaining honey, and set it in the refrigerator to firm up.
  5. Add a small amount of vegetable oil to a preheated pan or griddle. Using a ¼ cup measure for each pancake, carefully pour the batter into pan or griddle.
  6. Cook pancakes until they start to bubble on the uncooked side, about 2 to 3 minutes. When the bubbles start to appear, flip each pancake in the pan, and let them cook for another 1 to 2 minutes. Repeat the cooking process until all of the pancake batter is cooked. Keep the pancakes warm on a cookie sheet in a 200°F oven until you are ready to serve them.
  7. Serve the pancakes warm with the honey "butter."

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

4 Comments

Leave A Reply

Rate this recipe: