Go Back
orange cardamom gluten free pancakes

Orange and Cardamom Pancakes

Emily
Fragrant cardamom and zesty orange pancakes, naturally sweetened with banana.
Course Breakfast
Servings 4 people

Ingredients
  

  • 200 g self-raising gluten-free flour
  • 1 tsp ground cardamom
  • 300 ml milk (I used Alpro coconut)
  • 1 ripe medium banana
  • 2 medium eggs (or 2 flax/chia eggs)
  • 1 tsp vanilla extract
  • Zest and juice of 2 oranges
  • Oil or butter for greasing pan
  • Optional: maple syrup, freshly cut orange and banana, pomegranate seeds, toasted nuts, popped amaranth

Instructions
 

  • Blitz banana in food processor or mash with a fork or potato masher until smooth.
  • Add milk, eggs, and vanilla extract and blitz.
  • Add the gluten-free flour, baking powder and ground cardamom and blitz the mixture again until well combined.
  • Zest the oranges and add their juice to the mixture. Combine well.
  • Heat a pan on medium heat and grease with a little bit of oil, preferably coconut for flavour.
  • Use 1/4 cup (or 2 heaped tablespoons) to measure out one pancake and dollop it in the greased pan. Depending on your pan size, you can do 2-4 at a time.
  • When the pancake top begins to bubble, it should be ready to flip. Cook for a further 2 or 3 minutes on the other side until nicely browned. Remove from the pan and place on a separate plate under a clean tea towel to keep warm. Repeat until all the batter is cooked.
  • Serve 3 pancakes per person and top with anything you like. I used fresh orange segments, pomegranate seeds, toasted pecan nuts and popped amaranth with a drizzle of maple syrup.

Notes

Serving size: 1/4 recipe without toppings Calories: 284 Fat: 7g Saturated fat: 1g Carbohydrates: 51g Sugar: 9g Fibre: 3g Protein: 5g
Keyword orange pancakes