Orange Poppy Seed Pancakes
Ingredients
- 1 1/2 cups milk, room temp
- 1 lg egg, room temp
- 1/3 cup melted coconut oil
- zest & juice of 1 orange (mine was just over a 1/3 cup)
- 1/2 tsp vanilla extract
- 2 cups (256g) all-purpose flour
- 2 tsps baking powder
- 1 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1 tbsp poppy seeds
For the Whipped Honeyed Ricotta:
- 1/2 cup Greek-style yogurt
- 1 tbsp honey
To Garnish:
- maple syup, orange marmalade, and fresh blueberries
Instructions
-
In a large bowl, whisk together the milk, egg and coconut oil. Then whisk in the sugar, orange zest and juice and vanilla extract until everything is well combined.
-
Then carefully whisk in the flour, baking powder and salt and whisk until almost all combined. Add in the poppy seeds and continue mixing just until everything is combined. For light and fluffy pancakes, be sure not to overmix.
-
Heat a skillet or griddle over a medium flame and butter or oil the pan. Once hot (a splash of water sizzles when thrown on the pan,) scoop 1/4 cup of batter into the pan and cook until golden, about 2 minutes. Flip and continue cooking the other side. The second side will take slightly less time. Continue with the rest of batter.
-
Serve them simply with a little butter & maple syrup or get creative and add some whipped cream or whipped ricotta like Britney. (Ricotta whipped in the food processor or mixer until creamy.) Some orange marmalade is great too. Or a little Whipped Honeyed Yogurt like we did. Enjoy.
For the Whipped Honeyed Yogurt:
-
In a small bowl combine the honey and yogurt and whip with a small spatula until creamy and fluffy.
Recipe Notes
*If you don’t have oranges, lemon would be great too.
*If you don’t have poppyseeds, you can omit or try chia seeds.
*If you want the pancakes to be a nice golden brown like the pictures, be sure not to turn the heat too high. If you get dark rings instead of uniform color, turn the flame down and wait a minute for the pan to cool slightly.