Orange Poppyseed Pancakes
Try this Orange Poppyseed Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tablespoon poppy seeds
- 1 egg
- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 1/2 cup maple syrup (i used sugar free)
- 3/4 cup wholemeal self raising flour (or whole wheat flour
- 3/4 cup white self raising flour (or white plain/all purpo
- 1/4 cup raw sugar or natural sweetener of choice
- 1 teaspoon baking powder (use 3 teaspoons baking powder if us
- 1/4 cup low fat/light butter melted
- 1 cup unsweetened almond milk (or any milk)
- Carbohydrate 0.984243334240043 g
- Cholesterol 0 mg
- Fat 0.303253333927622 g
- Fiber 0.252833337794003 g
- Protein 0.177096666952591 g
- Saturated Fat 0.0330990000646369 g
- Serving Size 1 1 pancake (7g)
- Sodium 0.263666667096781 mg
- Sugar 0.73140999644604 g
- Trans Fat 0.0236106667040867 g
- Calories 7 calories
First, prepare syrup by combining maple syrup and zest in a jug, cup or bowl, and set aside to allow orange flavours to infuse through syrup. Prepare pancakes:Combine the flour/s, sweetener/sugar and baking powder in a medium sized bowl.Make a well in the centre and add egg, butter, milk and juice. Mix into the flour to combine. Fold through zest and poppy seeds but don't over beat the batterCook on a nonstick pan/skillet using ¼ cup batter per pancake until golden, and flip.Repeat with remaining batter until all pancakes are cooked.Serve with prepared orange syrup, frozen yoghurt, ice cream, etc!
