Dairy-Free Orangesicle Pancakes (Make Ahead Option)
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings (12 pancakes total)
  • ¼ cup slivered almonds
  • 2 oranges, zested and juiced (about 2 tablespoons zest and ⅔ cup juice) plus additional zest for garnish
  • 2 ripe bananas, plus additional slices for garnish
  • 2 large eggs
  • 1 cup white whole wheat flour
  • ¼ cup vanilla dairy-free yogurt, plus additional for garnish
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1½ tablespoons dairy-free buttery spread
  • Powdered sugar, for snowy garnish (optional)
  1. Heat a large skillet over medium-high heat. Add the almond and toast, stirring frequently, for 4 minutes or until lightly browned and fragrant. Remove the almonds to a plate to cool.
  2. Put the orange zest and juice, bananas, eggs, flour, dairy-free yogurt, baking powder, baking soda, and vanilla extract in your blender, and blend on high until smooth.
  3. Heat ½ tablespoon buttery spread on a griddle or in a large skillet over medium heat. Pour the batter by the ¼-cup full onto your prepared griddle to make 4 pancakes. Cook for 3 minutes, flip
  4. and cook for 2 minutes, or until golden brown on both sides and set. Repeat this step two more times with the remaining buttery spread and batter.
  5. Serve the pancakes topped with the almonds and garnished with yogurt, orange zest, banana slices, and powdered sugar, if desired.
Make Ahead Freezer Option: Prepared pancakes can be cooled, then stacked between waxed paper and frozen in a freezer-safe zip-top plastic bag for up to 1 month. To reheat frozen pancakes, individually pop them in the toaster!
Nutrition Information
Serving size: 3 pancakes + 1 tablespoon almonds Calories: 325 Fat: 12g Saturated fat: 2g Trans fat: 0g Carbohydrates: 47g Sugar: 15g Sodium: 597mg Fiber: 6g Protein: 11g Cholesterol: 93mg
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-orangesicle-pancakes