Our team has been in Southern California this past week, and we’re thrilled that it is citrus season! We have been feasting on fresh organic oranges and grapefruits and squeezing lemons onto just about everything.
With Valentine’s Day just around the corner these delectable pancakes, smothered in maple syrup and accompanied with a glass of fresh squeezed orange juice, make the perfect breakfast-in-bed menu.
Yield: 4-6 pancakes
1 cup One Degree Organics Sprouted Spelt Flour
4 Tbsp coconut palm sugar
1 1/2 tsp aluminum-free double-acting baking powder
1/2 tsp salt
1 lemon or orange, zest
1 lemon or orange, juice
3/4 – 1 cup almond or soy milk
4 Tbsp coconut oil, melted
1 tsp vanilla
In a medium bowl combine Sprouted Spelt Flour, coconut palm sugar, baking powder, and salt.
In a separate bowl mix together lemon or orange juice and zest, almond or soy milk, melted coconut oil and vanilla. Depending on the juiciness of your lemon or orange adjust your milk accordingly. Add to dry ingredients and mix well. Add more milk until it reaches pancake batter consistency.
Lightly oil a skillet or griddle with oil and heat over medium heat. Ladle 2 or 3 pancakes onto pan and cook until bubbles form and underside of pancake is golden. Flip and continue to cook until golden.
Repeat to cook remaining pancakes. Serve warm with favorite toppings such as fresh berries and syrup.