Zesty Dairy-Free and Gluten-Free Orange Pancakes with Wild Blueberry-Orange Sauce
Prep time
Cook time
Total time
Serves: 12-15 thin pancakes
Wild Blueberry-Orange Sauce:
  • ½ cup frozen Wild Blueberries
  • 1 tablespoon freshly squeezed orange juice*
  • 1 teaspoon granulated sugar (or honey)
  • ½ teaspoon orange zest*
Gluten-Free Orange Pancakes
  • ½ cup + 2 tablespoons gluten-free flour blend
  • 1 tablespoon granulated sugar (or honey - add with wet ingredients if using honey)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup freshly squeezed orange juice
  • ¼ cup plain or vanilla dairy-free milk alternative (your choice of type!)
  • 1 egg
  • 1 tablespoon melted margarine (can substitute melted coconut oil)
  • ½ teaspoon orange zest
Wild Blueberry-Orange Sauce:
  1. Combine all ingredients in a small sauce pan and place on low heat while preparing pancakes. Stir occasionally. Smash wild blueberries to desired consistency.
Gluten-Free Orange Pancakes
  1. Whisk all dry ingredients together in a medium mixing bowl. Add all wet ingredients (including the zest) and whisk until well combined; the batter will be thin.
  2. Preheat a griddle or electric skillet to medium heat. Spray with oil. Make sure pan is hot before scooping batter. Pour batter by the scant ¼ cup onto the griddle into pancake shapes. Batter is thin so not much is needed for each pancake. Wait until pancake bubbles before flipping. Flip and cook other side. Continue process until all batter is used.
  3. Pour sauce over pancakes while warm.
Note: Only one orange is needed for fresh juice and zest for both pancakes and sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-orange-pancakes