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Pumpkin orange zest pancakes

Let's skip the small talk.


These orange zest and pumpkin spice pancakes are out-of-this-world perfection!


A must try - super easy and quick recipe. Plus the refreshing taste of orange zest goes so perfectly well with the comforting sweet taste of pumpkin - not to mention the gentle kick of cinnamon!


This recipe, like my other pancake recipes, is vegan and gluten-free. Check it out!

Pumpkin orange zest pancakes

You'll need:


- 2 heaping tbsp of pumpkin puree (simply roast your pumpkin in advance for 45 minutes - 1 hour in the oven at 180 degrees C, then blend to make puree)

- 1 tsp orange zest

- 1 tsp vanilla extract

- 1 tbsp organic maple syrup

- 1.5 cups organic gluten-free rolled oats

- 1 cup almond milk

- 1/2 tsp cinnamon

- Less than 1/4 tsp cloves

- Less than 1/4 tsp cardamom


Toppings:


- 1 orange, peeled and chopped in circles

- Handful of hazelnuts


Simply blend the batter ingredients together and heat a pan on low-medium. If not using a non-stick pan, you'll need to gently brush it with oil. Pour about an ice-cream scoop size of the batter on the pan once at a time, and flip when the color changes and when bubbles form (about 2-3 minutes each side).


Top up with orange slices and hazelnuts.


No syrup required, keep it clean!

These are an absolute must try!

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