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Orange Almond Buckwheat Pancakes




Source of Recipe


From Chef Michael Nischan, posted by BL Olson


Recipe Introduction


BL's note: I have not tried this recipe with an egg replacer, but since it is only one egg, it should convert just fine. I did find that using sweet rice and tapioca made the batter a little gooey and it took longer to cook through, so next time I will use something other than sweet rice.


List of Ingredients




1 cup sliced almonds*, divided
1 whole orange
Pancakes:

1 egg
2/3 cup 100% orange juice
1 cup potato or almond milk
2 tablespoons grapeseed oil or canola oil
3/4 cup buckwheat flour
1/2 cup sweet rice flour
1/2 cup tapioca starch
1 tablespoon baking powder
1/4 teaspoon salt

Orange-Almond Syrup:

1 cup 100% orange juice
1 cinnamon stick
1/2 cup light maple syrup
1/4 cup reserved roasted almonds



Recipe



Preheat oven to 375°F.

Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature.

Grate zest of orange, being careful not to grate into white pith. Peel remainder of skin and slice between membranes to separate each orange segment. Set aside for garnish.

Combine egg, orange juice, milk and oil in medium bowl and mix well. In large bowl, combine both flours, baking powder and salt with reserved orange zest. Add liquid to dry ingredients and mix thoroughly, being sure to leave some lumps. Set aside 1/4 cup almonds for syrup, then gently mix remaining 3/4 cup into batter until ingredients are combined, but still lumpy. (Do not over- beat or stir until smooth, as this will make pancakes tough.)

Ladle batter onto hot, non-stick skillet coated with cooking spray and cook until some bubbles begin to appear on top, about 3 minutes. Flip cake over and cook 2 minutes. Serve immediately with Orange-Almond Syrup (recipe follows) and garnish with orange segments.

*Note: While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe's fat content by 18 grams.

To make Orange-Almond Syrup:

Simmer orange juice and cinnamon stick in small saucepot over medium heat until reduced to 1/2 cup, about 15 minutes. Add maple syrup. Remove cinnamon stick, stir in reserved roasted almonds and serve warm.

Prep time: 20 minutes
Cook time: 50 minutes
Makes: 6 servings, 2 (4-inch) pancakes each