Orange Pancakes

These Orange Pancakes are a zesty twist on traditional pancakes, naturally sweetened with mashed banana and fresh orange juice. The orange zest adds a burst of citrusy flavor, making them a refreshing and nutritious option for breakfast or brunch. The use of whole wheat flour adds a wholesome touch while coconut oil enhances the pancakes with a mild tropical note.

For a Serving Size of Two:

Ingredients:

• 60 grams whole wheat flour
• 1 medium orange (about 100 grams, juiced, and 10 grams zest)
• 1 ripe mashed banana
• 1/2 teaspoon baking powder
• 100 ml milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut oil
• A pinch of salt

Procedure:

• In a bowl, mash the ripe banana, add fresh orange juice, orange zest, and almond milk. Mix well. Add vanilla extract if using.
• In another bowl, mix the whole wheat flour, baking powder, and a pinch of salt.
• Gradually combine the wet and dry ingredients, stirring until a smooth batter forms. Do not over-mix to keep the pancakes light and fluffy.
• Heat a non-stick pan on medium heat, grease it with coconut oil, and pour a small ladle of the batter onto the pan. Cook for 2-3 minutes, until bubbles appear on the surface, then flip and cook the other side for another 1-2 minutes, until golden brown.
• Stack the pancakes and serve with a topping of fresh orange slices or a drizzle of natural nut butter for extra flavor.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g