When life gives you lemons...make lemon pancakes. If you have some spare oranges, go crazy and make some pancakes with them too! As much as I don't like to admit to it, I'm a creature of habits...I like my coffee made in a very precise and particular way (that's why I'm normally the one who makes coffee in the morning). Nothing weird about it, I just make the best cup of coffee ever! I arrange the pillows on my sofa in a very specific, secret way, that only I can recreate.
The first thing that I do when I wake up and successfully manage to get my body downstairs into the kitchen, is to turn the radio on (playing the same radio station for quite some time now). Any disruption to my morning routine may result in a small explosion or a huff for the rest of the day or at least until I have a snack, which luckily I'm never too far away from, so I'm never in a huff for too long.
Breakfast is my favorite time of the day. You can eat as much as you want and don't feel guilty about it at all (my philosophy anyway!). I normally would have porridge to start my day off with (force of habit you see), but today...I was feeling adventurous, and decided it would be pancakes. And normally, once again, I would make same pancakes as I normally do (not telling you which ones are my favs yet, as the recipe is yet to come you see...), but today was not that day! Today, there was a craving for lemon and orange, and it needed to be satisfied. So I sneaked them both in with my pancake batter and oh boy how happy I was with changing my habit (back to porridge tomorrow though!).
Fluffy pancakes with a twist!
- 1 cup spelt flour sifted
- 2 tsp baking powder
- ⅕ tsp salt
- ½ orange juice only (freshly squeezed)
- 1 tsp lemon zest
- ½ cup nut milk (any)
- 1 flax egg
- 1 tsp vanilla extract
- 3 tbsp coconut oil
- Combine flour, salt, and baking powder into a bowl and mix together
- In a separate bowl, mix flax egg, milk, agave syrup, vanilla, orange juice and lemon zest
- Pour the wet ingredients into the dry ingredients and stir till combined. The batter should be thick and a little lumpy, if it is too thick to work with, add very small amount of milk
- Set the batter aside for 5-10 minutes (optional)
- Heat non-stick pan over a low-medium heat and melt some coconut oil
- Cook on a low heat until the bubbles start to form at the top and then flip the pancake into other side
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.