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    You are at:Home»Dairy-Free Recipes»Breakfast»Sunny Citrus Pancakes with Dairy-Free Honey Butter

    Sunny Citrus Pancakes with Dairy-Free Honey Butter

    4
    By Alisa Fleming on January 20, 2013 Breakfast, Dairy-Free Recipes

    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”
     
    Print
    Prep time
    10 mins
    Cook time
    5 mins
    Total time
    15 mins
     
    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: Justin Timineri
    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."
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Rachel on March 2, 2016 5:06 am

      I’ve never thought about putting orange juice in pancakes, but it sounds refreshing!

      Reply
    2. Keeley McGuire on March 1, 2016 8:56 am

      Um, this sounds amazing. Now I want pancakes!!

      Reply
    3. Shirley @ gfe & All Gluten-Free Desserts on January 22, 2013 8:42 am

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

      Thanks!
      Shirley

      Reply
    4. Ricki on January 20, 2013 3:24 pm

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

      Reply

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