ORANGE CINNAMON PANCAKES
You need to start preparing these the night before, so plan ahead! From a Diabetic cookbook. Makes 12 pancakes, 2 per serving. The dietary exchanges are 2 1/2 starch, 2 1/2 fat.
Provided by BeccaB3c
Categories Breakfast
Time 25m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine oats and orange juice in large bowl. Cover and refrigerate overnigh.
- Just before cooking, sift flour, baking powder, baking soda, salt and cinnamon into oat mixture. Add eggs, oil, honey and orange peel; stir until just blended.
- Coat large nonstick griddle or skillet with nonstick cooking spray. Heat over medium-low heat until hot.
- For each pancake, spoon 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles appear. Turn pancakes; cook until pancakes are lightly browned.
- Garnish with yogurt and orange slices, if desired.
Nutrition Facts : Calories 285.4, Fat 12.7, SaturatedFat 1.5, Cholesterol 70.5, Sodium 385, Carbohydrate 36.7, Fiber 3.6, Sugar 13.2, Protein 7.7
CINNAMON ORANGE PANCAKES
These crispy, old fashioned cinnamon orange pancakes are made with buttermilk and a hint of orange and cinnamon. The perfect holiday breakfast!
Provided by Trish Bozeman
Categories Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.
- Beat the egg in a large mixing bowl. Whisk in the buttermilk, vanilla, and orange zest. Gradually whisk in the flour mixture until well combined. Whisk in the baking soda.*
- Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan. Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
- Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.Serve immediately with warm maple syrup.Enjoy!
Nutrition Facts : ServingSize 1 pancake, Calories 131 kcal, Carbohydrate 14 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 234 mg, Fiber 1 g, Sugar 2 g
ORANGE PANCAKES
Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It's a new favorite in our house! Serve with butter and/or maple syrup.
Provided by Marie Angel Cat
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
- Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 64.6 g, Fat 2.7 g, Fiber 9.2 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 733.8 mg, Sugar 11.1 g
CINNAMON PANCAKES
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.
Nutrition Facts : Calories 331 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.
ORANGE-CARDAMOM PANCAKES
It's no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you're likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.
Provided by Klancy Miller
Categories breakfast, brunch, easy, lunch, quick, pancakes
Time 20m
Yield 12 pancakes (4 to 6 servings)
Number Of Ingredients 11
Steps:
- Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
- Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
- Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
- Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams
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