Print

Gluten Free Blood Orange Pancakes with Ginger Mint Syrup

Print Recipe

5 from 7 reviews

A light, fluffy, gluten free pancake recipe flavored with blood orange juice, zest and cardamon for an adult twist to this breakfast comfort food. For added freshness, pair the pancakes with the ginger and mint agave syrup made with no added sugar and clean ingredients.

Ingredients

Units
  • 1 cup rice flour
  • 1/4 cup tapioca flour
  • 1+1/2 organic baking powder
  • 1/4 heaping tsp of ground cardamon
  • 2 tbs coconut sugar
  • 2 organic eggs
  • 1 tbs coconut oil
  • 1 cup plant milk (I used almond milk)
  • 1 whole blood orange
  • 1 tsp vanilla
  • pinch of salt
  • 3/4 cup agave syrup
  • 3 tbs raw honey
  • 1–2 sprigs of mint
  • 1 tsp fresh ginger

Instructions

  1. Separate both eggs whites into a medium mixing bowl and set aside. Add both egg yolks into a large mixing bowl. 
  2. Zest the whole blood orange into the bowl with the egg yolks. Juice the orange and add three tablespoons of the juice to the same bowl. Then add the coconut oil, the plant milk, the vanilla and pinch of salt and gently whisk until completely mixed. 
  3. To a small mixing bowl, add the rice flour, the tapioca flour, the baking powder and the cardamon and whisk to combine the ingredients. 
  4. Add the coconut sugar to a small pinch bowl. Beat the egg whites with an electric hand mixer until they form soft peaks. Slowly sprinkle the coconut sugar while continuing to beat the egg whites until they form firm peaks. 
  5. Add the dry ingredients into the egg yolk mixture and whisk until the ingredients come together into a lumpy batter. Gently fold in the egg white mixture until completely mixed.
  6. Heat a frying pan over low-medium heat. Use a little coconut oil to grease the pan. Once the pan is heated, (the oil will be shimmering), add 1/2 cup of the pancake batter. When the batter starts bubbling, flip to the other side and fry until golden brown.
  7. While you fry the pancakes, add the agave, honey, mint sprigs and freshly grated ginger to a sauce pan. Bring the ingredients to a boil. Reduce the heat and remove the mint sprigs. Simmer for 10 minutes on low heat until the syrup thickens. 

Notes

If you do not have the ingredients or time to make the ginger mint syrup, these pancakes go well with pure maple syrup or top off with fresh berries. 

Nutrition

Find it online: https://thehouse-magazine.com/gluten-free-blood-orange-pancakes/

Recipe Card powered byTasty Recipes