I started with my basic gluten-free pancake recipe, but for the liquid I used fresh-squeezed orange juice along with a little rice milk. I really wanted to boost the orange flavor, so I also peeled some zest which I put in the batter and used as a garnish.
This combination not only proved to be delicious, but it was also light and refreshing, and a perfect way to start the day. I really liked the sweet and tart flavor profile. Plus the use of coconut oil made it even more decadent, even though there was only one tablespoon for the whole batter.
I would definitely make these again and again, maybe even adding some chocolate chips next time since chocolate goes fantastic with orange. Yum... I can't wait for next Sunday!
3/4 cup all purpose gluten-free flour
1/4 cup rice flour2 tsp baking powder1/2 tsp sea salt1/2 tsp xantham gum
1 Tbl orange zest1/2 cup rice milk
1/2 cup fresh squeezed orange juice 2 Tbl agave syrup1/2 tsp vanilla2 Tbl coconut oil, melted and divided
Mix together all the dry ingredients in a large bowl. Whisk together rice milk, orange juice, agave, vanilla, and 1 Tbl melted coconut oil in a separate bowl, then add to flour mix. Stir well to combine. Let batter sit about 5 minutes while you heat your non-stick skillet on medium high heat. Melt about 1 Tbl coconut oil in hot skillet and drop about 1/4 cup of batter in the pan for each pancake. Cook 2-3 minutes on each side until golden grown. Top with real maple syrup.