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Citrus Pancakes with Honey “Butter”

Posted on by Alisa Fleming in Breakfast, Dairy-Free Recipes with 2 Comments
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Alisa Fleming ~ 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.

For gluten-free needs, you can substitute the whole wheat flour in these citrus pancakes with your favorite gluten-free all-purpose flour blend. For egg-free / vegan, try my whole wheat vegan pancakes recipe, but replace the liquid with orange juice and toss in some lemon zest, if desired.

Citrus Pancakes Recipe with Dairy-Free Honey Butter

5 from 1 reviews
Citrus Pancakes with Honey “Butter”
 
Prep time
Cook 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.
Serves: 4 to 6 servings
Ingredients
  • ¾ cup Florida orange juice
  • ½ cup honey, divided
  • Zest of 1 lemon
  • 1 egg
  • ¾ cup whole-wheat flour or whole-wheat pastry flour
  • ¼ cup yellow cornmeal, finely ground
  • 2-1/2 teaspoons baking powder
  • Pinch of sea salt
  • 2 tablespoons dairy-free margarine or coconut oil, softened
  • Grapeseed, vegetable, 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."
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About Alisa Fleming

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.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

2 Comments

  1. RickiJanuary 20, 2013 at 3:24 pmReply

    These sound PERFECT–and would be so easy for me to adapt to my ACD! Gorgeous, too. :)

  2. Shirley @ gfe & All Gluten-Free DessertsJanuary 22, 2013 at 8:42 amReply

    Those are beautiful pancakes, Alisa! It’s been a while since I had pancakes. Sounds like I’ll be making these soon. ;-)

    Thanks!
    Shirley

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