Ingredients
Scale
INGREDIENTS FOR THE PANCAKES:
- 2 1/4 cups/530 ml plant-based milk (we used almond milk)
- 1 tsp apple cider vinegar
- 3 tbs of melted coconut oil + more for frying
- zest of 1 blood orange
- 2 cups/250g plain white flour
- 2 tbs golden caster sugar
- 1 tbs baking powder
- 1/2 tsp salt
- 2 tbs cacao powder (optional)
- 1 tbs matcha powder (optional)
INGREDIENTS FOR THE BLOOD ORANGE SYRUP:
- Click the link above for the recipe.
Instructions
- Place the wet ingredients (milk, apple cider vinegar, zest and melted coconut oil) in a large bowl. Set aside.
- In another large bowl mix together the flour, sugar, baking powder and salt. Mix well.
- Next combine the wet ingredients with the flour mixture until just combined. Divide the batter into 3 batches (about 1 cup each), placing each in a large enough bowl. Keep one batter mixture as is, add 2 tablespoons of cacao powder to the second batch and mix until combined. Add 1 tablespoon of matcha powder to the last batter stir until combined.
- Heat a small pancake pan (12cm) over a medium heat, add some coconut oil to the pan when it’s hot. Then pour the plain pancake batter into the pan, using about 60ml of batter at a time. When bubbles form on top of the pancake and the bottom side looks golden brown, carefully flip the pancake over and brown the other side. Repeat until all the batter has been used. Then prepare the matcha batter in the same way and finally do the same with the chocolate batter.
- As the pancakes are cooking, place the blood orange juice together with the sugar in a small pan. Over a low to medium heat reduce the juice until it has the consistency of a syrup, stiring throughout – this took us about 10 minutes or so. Set aside.
- Once the pancakes are done, serve immediately and top with the blood orange syrup. DELICIOUS! Enjoy!
Notes
Tip 1: To speed up the pancake making process, consider getting a pan where you can fry multiple little pancakes at a time.
Tip 2: To keep this nut free, please use soya milk or a seed milk instead of the almond milk.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: Vegan