Gluten-Free Ginger Orange Pancakes-front view-small square image
Gluten-free Ginger Orange Pancakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
The intense flavors from ginger and orange (peel) and the soft texture make these gluten-free ginger orange pancakes the ultimate healthy breakfast.
Course: Breakfast (Gluten-Free | Vegan)
Cuisine: American
Keyword: gluten-free breakfast, gluten-free ginger orange pancakes, gluten-free vegan pancakes, glutenfree pancakes, vegan pancakes
Servings: 15 pancakes
Author: Joyce @Light Orange Bean
Ingredients
Wet
  • 2 medium size mandarin peels
  • 8 slices fresh ginger roots
  • ½ teaspoon pure stevia extract powder
  • 1 tablespoon flax seeds
  • cups + 2 tablespoons water
Dry
  • 2 cups 300 grams Joyce’s all-purpose gluten-free flour (See note)
  • 2 teaspoons baking powder
  • 15 grams pea protein powder
  • 1 teaspoon 5 grams psyllium husk powder
For Grease Skillet
  • 2 teaspoons or more canola oil
Instructions
  1. Rinse and clean off any dirt on mandarins when saving the peels. Add all wet ingredients in a high-speed blender (I used vitamix blender) and blend until smooth. Let the mixture set for at least 5 minutes so the flax seeds can swell and become sticky.
  2. In a large mixing bowl, whisk together all dry ingredients. Pour the wet ingredients into the mixing bowl. Mix well with a rubber spatula. You don’t have to be concerned about over mixing this gluten free pancake batter like you would with wheat pancakes. Let the pancake batter rest for 10 minutes so the flour becomes well moistened.
  3. Heat a cast-iron skillet over high heat until hot. Reduce the heat to medium. Lightly brush the skillet with canola oil. Drop approximately 1 ice cream scoop or ¼ cup of pancake batter into the skillet. Use the back of the scoop to gently spread the batter into a 3½ - 4” diameter disk. Flip over when the center of the batter is bubbly and the edges are dry. Approximately 2 minutes. Cook the other side for another 2 minutes or until both sides are golden brown.
  4. Repeat to finish all batter. Brush more oil as needed.
  5. These pancakes can be garnished with mandarin and served with homemade syrup, jam, or peanut butter.
Recipe Notes
  1. Joyce's all-purpose gluten-free flour mix
  2. Any store-bought gluten-free all-purpose flour may work for this recipe. You may need to adjust the amount of water if you use a different all-purpose gluten-free flour mix.