Orange Millet Pancakes Gluten Free
Wake up to a burst of citrusy delight with these Orange Millet Pancakes, a gluten-free breakfast favorite that’s both wholesome and irresistible. Made with naturally gluten-free millet flour and tapioca starch, these pancakes are light, fluffy, and packed with vibrant flavor from freshly grated orange zest and fresh orange juice. A hint of vanilla and a touch of honey (or maple syrup for a vegan-friendly option) give these pancakes a perfectly balanced sweetness, while coconut oil keeps them wonderfully moist. Ready in just 25 minutes, these pancakes are ideal for busy mornings or a leisurely weekend brunch. Top them off with fresh orange slices, a drizzle of syrup, and crunchy nuts for an irresistible gourmet touch. Perfect for gluten-free diets, this recipe prioritizes flavor, simplicity, and natural ingredients to make every bite a sunny indulgence!
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Recipe Information
Ingredients
- 1 cup Millet flour
- 2 tablespoons Tapioca starch
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Orange zest (from 1 medium orange)
- 1 large Egg
- 0.5 cup Fresh orange juice
- 0.5 cup Milk (dairy or non-dairy)
- 1 tablespoon Honey (or maple syrup for vegan version)
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil (melted, plus extra for cooking)
Instructions
In a medium mixing bowl, whisk together the millet flour, tapioca starch, baking powder, baking soda, and salt.
Add the orange zest to the dry ingredients and stir to combine.
In a separate large bowl, whisk the egg, orange juice, milk, honey (or maple syrup), vanilla extract, and melted coconut oil until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. The batter should be slightly thick but pourable. Add a splash of milk if it appears too thick.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of coconut oil.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to gently spread the batter into a round shape if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary.
Serve warm with your choice of toppings, such as fresh orange slices, a drizzle of honey or maple syrup, and a sprinkle of chopped nuts for extra flavor.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 36.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
