These healthy orangesicle pancakes are an ode Olaf in Disney’s Frozen 2, created by the nutrition team at Dole Food Company. They’re made with wintry citrus, and the recipe includes a make ahead freezer option. You can whip up a batch on a weekend morning, and freeze any leftovers to enjoy any day after.
Olaf’s Orangesicle Pancakes are Nutritious, Delicious, and Freezer-Ready
As you can see below, we’ve added several options for different dietary needs, but I also have a few extra notes and tips for this recipe.
The nutrition team at Dole recommends reheating these orangesicle pancakes in the microwave, but that’s not our favorite method. You can go that route, but the microwave can heat them unevenly and isn’t the friendliest method for good texture. We prefer the toaster (so easy!) or toaster oven for the tastiest and most evenly cooked results.
White whole wheat flour is actually whole grain flour. It’s just made with a lighter, softer type of wheat berry. If you can’t locate it, you can substitute regular wheat flour (just a smidgen denser and heartier in taste), whole wheat pastry flour (lighter but a touch more fragile), or all-purpose flour (good results but not whole grain).
The folds at Dole use almond-based yogurt to go with the almond topping, but you can use any variety. Note that they are using a sweetened vanilla version, but skipping sugar in the recipe. In a pinch, you can substitute vanilla dairy-free milk beverage for the yogurt. This will make for slightly fluffier pancakes.
Special Diet Notes: Orangesicle Pancakes
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, optionally soy-free, and vegetarian.
For nut-free orangesicle pancakes, you can omit the almonds (and corresponding first step) and use a nut-free dairy-free yogurt.
For egg-free and vegan orangesicle pancakes, see my Egg Substitute Guide. Egg-free pancakes are more fragile and cake-y, but they still tend to work well.
For gluten-free orangesicle pancakes, you can substitute your favorite gluten-free flour blend, but I would stick with using the eggs, if possible.
- 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)
- 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.
- 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.
- 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
- 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.
- Serve the pancakes topped with the almonds and garnished with yogurt, orange zest, banana slices, and powdered sugar, if desired.