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Vegan orange and almond pancakes

If you want to surprise your loved one or treat yourself to a lovely, healthy vegan (and gluten-free!) breakfast, this recipe is for you! I made these vegan orange and almond pancakes with blood orange, which is a bit more bitter than normal ones, but you can use any type, even mandarins or tangerines. You can serve these pancakes as a dessert too at a dinner party (the batter can be made well ahead).
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • Flax-egg: 1 Tbsp ground flax seed mixed with 2 Tbsp water
  • ½ cup almonds
  • ½ cup gluten-free oats
  • ½ cup gluten-free self-raising flour
  • ½ tsp bicarb
  • ½ tsp vanilla extract
  • 1 cup sugar-free Almond milk
  • Juice and grated zest of 1 orange
  • For the topping: 2 blood oranges
  • Oil and agave or maple syrup
  • 2 Tbsp almond flakes

Method
 

  1. Mix the “flax-egg” and set aside for 10 minutes.
  2. Mix the ground almond, flour, oats and bicarb. Add the flax-egg, vanilla, orange juice and zest, then combine.
  3. Gradually add the almond milk, until you get a thick, but pourable batter. Let it rest.
  4. Peel the oranges, then cut them into thin rings. Heat some oil in a pan and fry the oranges. Add some maple or agave syrup, let the orange slices slightly caramelise, then turn them over and cook for another minute or so. Scatter the almond flakes on top. Turn off the heat, keep warm.
  5. Lightly oil and heat a pancake pan. Using a spoon, add dollops of the batter, spreading it out into rounds. Alternatively use a pancake mould.
  6. Cook over medium heat until the surface of the pancakes has almost set - this should take about 2 to 3 minutes. Flip and cook them for another minute or so until golden.
  7. Repeat with the remaining batter.
  8. Serve the pancakes with the caramelised orange slices and almonds, drizzled with some maple/agave syrup.