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
Preheat a large sauté pan or griddle over medium-low heat.
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.
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.
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.
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.
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.
Serve the pancakes warm with the honey "butter."
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/citrus-pancakes-honey-butter