These soft, fluffy and zesty Healthy Orange Pancakes (Vegan) are made with freshly squeezed orange juice for the beautiful flavor and color. Its easy, kid friendly and a perfect way to start your day.
Pancakes and orange juice is the best and the most popular breakfast everywhere. Hence, I decided to combine both in one recipe and make orange pancakes.
To add more flavor in them, I zested fresh orange in its juice for decadent orange zest pancakes recipe.
My family loves them every time I make and its our favorite weekend brunch.
Why you will love these
- made with oats and fresh oranges
- vegan and healthy
- oil free
- kid friendly and no food color
- zesty and so fresh
History of pancakes
Pancakes were discovered in ancient Greece which was made quite different than the pancakes we know today. In 19th century American pancakes were mainly made with buckwheat or cornmeal. Traditionally, these were eaten to celebrate the day of feasting before the beginning of Lent.
Overtime, we invented vegan pancakes and now we have variety of flavors infused in pancakes. So, this time, I am excited about my orange pancakes recipe.
This time I was craving for a breakfast recipe and I made my oatmeal pancakes with fresh orange juice.
These fluffy pancakes are delightful in every bite. They have a prominent taste of fresh oranges which is not overpowering either and is smooth.
Oranges – make sure your oranges are juicy and sweet. I prefer using small California mandarin oranges in this pancake recipe.
Flaxmeal – its a great substitute for eggs and adds healthy fats and fiber to these pancakes.
Oats – its my favorite part and helps me add this low GI complex carbohydrate into my family’s diet.
Whole wheat flour – It has more fiber than all purpose flour so I prefer using it in this recipe so as to make these vegan orange pancakes as healthy as possible. However, you may use all purpose flour or gluten free flour in this recipe if desired.
Almond milk – I like almond milk here so that the milk does not overpower the refreshing flavor of oranges.
Maple syrup– brown sugar can also be used in place of maple syrup here.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Step 1 – juicing
In this step, I combined peeled oranges in the blender and blended it at a high speed. You may use juicer to squeeze fresh orange juice.
Secondly, I placed a strainer on a bowl and poured the blended oranges in it.
Then, I strained the juice into the bowl and discarded the leftover pulp.
Next, in the squeezed orange juice and stirred in freshly grated orange zest and kept it aside.
Step 2 – cooking
Firstly, in a mixing bowl, I combined whole wheat flour, oats, baking powder and salt and mixed it well.
Secondly, I added soaked flaxmeal, orange juice, almond milk, vanilla extract and maple syrup in the flour mixture.
Next, I whipped it into a thick batter.
Thereafter, I heated a nonstick pan/griddle and poured about 1/4 cup of the batter on it. Then, I shaped it round with the back of a spoon.
I let it cook until the bubbles formed at the top of the pancake.
Afterwards, with the flat spatula, I flipped it over to the other side and let it cook again until golden in color.
I gently scooped it with the flat spatula on the serving plate.
I repeated the above steps for the entire batter.
Then, I stacked the pancakes and topped them with sliced oranges.
Lastly, I garnished them with some more orange zest.
They looked so pretty and so attractive that they instantly became a favorite.
I frequently make these orange pancakes on my family’s demand and together we enjoy this delightful brunch.
These orange pancakes taste excellent as is or with drizzled maple syrup or sprinkled powdered sugar. To make a wholesome table spread, I like to serve tempeh bacon on the side. I personally, like to have chai smoothie with them to make it complete breakfast.
- For the best practice first zest the orange in a bowl and then squeeze it in the same bowl.
- Once, the pan is heated well, it is important to cook the pancakes at low-medium flame for the perfect soft and fluffy pancakes. Do not rush through the cooking step for the best results.
They tastes best when served immediately. However, the leftovers can be refrigerated to be used the next day. Make sure to warm the pancakes well in the microwave before consuming them.
Store bought orange juice is more tangy and I personally feel it has synthetic taste. So, I would insist you to squeeze fresh orange juice in a juicer or a blender.
Firstly make sure to whisk the dry ingredients separately. Then, once you add the wet ingredients, mix it only until all the ingredients are well blended. Do not over mix the batter. Secondly, while cooking make sure the temperature of your pan is even and is not over heated.
More vegan pancake recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Healthy Orange Pancakes (Vegan)
- In a bowl, first zest one orange and keep the bowl aside. Combine peeled oranges in a blender and blend it as smooth as possible. Then, with the help of a strainer, strain the orange juice in the same bowl of orange zest. Squeeze the pulp as much as possible to extract maximum juice and discard the leftover pulp. (If you have a juicer then feel free to juice the oranges in your juicer and stir in orange zest). Keep it aside.
- In a mixing bowl, combine whole wheat flour, oats, baking powder and salt. Mix it well with a spoon.
- In the flour mixture, add orange juice (from step 1), soaked flaxmeal, maple syrup, vanilla extract, orange extract and almond milk. Whip it into a thick batter.
- Warm up your griddle/pan at high flame. (Greasing it with oil or cooking spray is optional depending on the type of pan you choose to use). Pour about 1/4 cup of the batter on the warm pan/griddle and shape it round with the back of a spoon. Cook the pancake at medium flame until the bubbles form at its top.
- With the help of the flat spatula flip it over to the other side and cook again at medium flame until golden in color. Gently scoop it with the flat spatula on a serving plate.
- Repeat steps 4 and 5 for the rest of the batter.
- Garnish with orange slices and some more orange zest. Drizzle maple syrup or sprinkle powdered sugar. Enjoy!
- This recipe yields 4 pancakes and the serving size is 2 pancakes per person.
- 2 tbsp brown sugar can be substituted for maple syrup.
- Once the pan is heated at high flame quickly pour and shape the batter and bring the flame to medium heat.
- These pancakes tastes best when served immediately. Leftovers can be refrigerated to be used the next day. Warm them well in the microwave before serving.
- Make sure to first zest your orange before peeling. Collect the grated orange zest in the bowl in which you plan to juice the oranges. Zest only 1 orange to be mixed in the batter.