When life gives you lemons, make lemon pancakes. If you have a few spare oranges, why not add them too? I admit I’m a creature of habit — I brew my coffee the same precise way every morning (so I’m usually the one making it). I arrange the sofa pillows in a particular order only I can recreate. Small routines like these give my day shape.
The first thing I do after getting downstairs is turn the radio on — I’ve been loyal to the same station for a long time. Any interruption to my morning pattern can leave me a little grumpy, at least until I have a snack. Luckily, snacks are never far away.
Breakfast is my favorite part of the day. It’s the one meal when I allow myself to eat generously without guilt. Normally I’d reach for a bowl of porridge out of habit, but today I felt adventurous and made pancakes instead. I usually stick to my tried-and-true pancake recipe, but this morning I craved citrus — lemon and orange — so I folded both into the batter. The result was a bright, fluffy change of pace. I’ll probably be back to porridge tomorrow, but these pancakes were worth the detour.
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Fluffy pancakes with a twist!
10 minutes
10 minutes
20 minutes
10 pancakes
112kcal
Ingredients
- 1 cup spelt flour sifted
- 2 teaspoon baking powder
- ⅕ teaspoon salt
- ½ orange juice only (freshly squeezed)
- 1 teaspoon lemon zest
- ½ cup nut milk (any)
- 1 flax egg
- 1 teaspoon vanilla extract
- 3 tablespoon coconut oil
Instructions
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Combine the flour, salt and baking powder in a bowl and whisk to blend.
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In a separate bowl, mix the flax egg, nut milk, agave syrup (or sweetener), vanilla extract, freshly squeezed orange juice and lemon zest until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy; if it’s too thick, add a splash of milk to loosen it.
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Let the batter rest for 5–10 minutes if you have time — this can improve texture.
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Heat a non-stick pan over low–medium heat and melt a little coconut oil to coat the surface.
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Spoon batter into the pan and cook on low heat until bubbles form on the surface, then flip and cook the other side until golden and cooked through.
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Serve warm and enjoy.
Please note that all my recipes are developed and tested using metric measurements. I recommend a digital scale for best results. Conversions to US customary units are provided in the recipe but have not been tested as thoroughly.
Notes
This recipe yields about 10 pancakes.
Flax egg: 1 tablespoon flaxseed meal mixed with 2½ tablespoons water.
Nutrition
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