Orange, Almond and Buckwheat Pancakes

ORANGE, ALMOND AND BUCKWHEAT PANCAKES

Ingredients

1 cup sliced almonds*

1 whole orange

1 egg

2/3 cup 100% orange juice**

1 cup 2% reduced fat milk

2 tablespoons grapeseed or canola oil

3/4 cup buckwheat flour

1 cup all purpose flour

1 cup all purpose flour

1 tablespoons baking powder

1/4 teaspoon salt

Non-stick cooking spray

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

**May substitute orange juice from concentrate.

Directions

Preheat oven to 375F degrees. Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature.

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

Combine eggs, orange juice, milk and oil in medium bowl and mix well.

In a large bowl, combine both flours, baking powder and salt with reserved orange zest. Add liquid into the dry ingredients and mix thoroughly while being sure to leave some lumps.

Set aside 1/4 cup almonds for syrup, then gently mix remaining 3/4 cup almonds 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.

ORANGE-ALMOND 
SYRUP 

Ingredients

1 cup 100 percent orange juice**

1 cinnamon stick

1/2 cup light maple syrup

1/4 cup reserved roasted almonds

**May substitute orange juice from concentrate 

 Directions

Simmer orange juice and cinnamon sticks in small saucepan over medium heat until reduced to 1/2 cup, about 15 minutes. 

Add maple syrup. Remove cinnamon sticks, stir in reserved roasted almonds

NUTRIENTS PER SERVING: 530 calories, 15 g protein, 7 g fiber, 65 g carbohydrates, 25 g total fat sat 3 g, mono 14 g, poly 6 g, 600 mg sodium 

This recipe was provided courtesy of The Florida Department of Citrus.