Orange Oatmeal Pancakes
Brighten your mornings with these zesty and wholesome Orange Oatmeal Pancakes, a delightful twist on the classic breakfast staple. Crafted with a blend of homemade oat flour, orange zest, and freshly squeezed orange juice, these pancakes strike the perfect balance between hearty and refreshing. The combination of all-purpose flour and oats creates a fluffy yet slightly nutty texture, while the subtle sweetness from honey and the aromatic touch of vanilla add irresistible depth. Ready in just 25 minutes, these golden pancakes are easy to make and packed with flavor, making them a perfect option for a nourishing breakfast. Serve them warm and finish with your favorite toppings like maple syrup, yogurt, or vibrant orange slices for a citrusy start to your day!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Orange zest
- 0.5 cup Orange juice
- 0.5 cup Milk
- 1 Egg
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- 1 as needed Cooking spray or additional butter
Instructions
In a blender or food processor, pulse the rolled oats until they resemble a coarse flour. This creates homemade oat flour for the pancakes.
In a medium mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, and orange zest.
In a separate bowl, combine the wet ingredients: orange juice, milk, egg, honey, vanilla extract, and melted butter. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Avoid overmixing; a few lumps are fine.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with cooking spray or a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook the other side for another 2-3 minutes or until golden brown.
Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh orange slices, or a dollop of yogurt.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 34.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 256 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 950 mg | 20% | |
*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.
