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BLOOD ORANGE UPSIDE-DOWN WHEAT PANCAKES

DF
Whole wheat pancakes with caramelized blood orange, drizzled with mint syrup

Makes 8 pancakes

 

For the Pancakes:

1 blood orange

1/2c whole wheat flour

1/2c flour

2-1/4tsp baking powder

1tbsp sugar

1/4tsp salt

1c almond milk

1 egg

1tsp vanilla

2tbsp coconut oil, for cooking

 

For the Syrup:

1/4c honey

2tbsp water

1tbsp mint, minced

 

Use a very sharp knife to cut the ends off the orange, then slice the outer peel off the sides as well. Slice the fruit into 8 rounds. In a medium bowl, combine wheat flour through salt. In a small bowl, combine almond milk through vanilla. Stir the wet into the dry. Heat up a large skillet over medium heat. Add in a tbsp of coconut oil. Place 4 orange rounds into the pan, well spaced apart. Pour 1/4c or so of the batter over the top of the orange slice and smooth so it covers the top and around the orange. Cook a few minutes until golden brown then gently flip and cook that side until browned. Repeat with second batch.

 

Meanwhile, add all syrup ingredients into a small pot and bring to boil. Reduce heat to low and cook 5-10min till slightly thickened. Serve pancakes topped with syrup.

 

Freezability:

Don’t do it.