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These sunny and sweet pancakes will brighten your morning. In this recipe, a cup of orange juice adds a pop of citrus to these cornmeal pancakes. A generous drizzle of the kumquat syrup brings sweetness without being overpowering. Enjoy these pancakes for breakfast, brunch, or even dessert.

Citrus Corncakes With Kumquat Syrup [Vegan, Gluten-Free]

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Serves

2

Ingredients You Need for Citrus Corncakes With Kumquat Syrup [Vegan, Gluten-Free]

For the Sauce:
  • 1 1/2 cups sliced organic kumquats
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 cup maple syrup
  • A pinch of sea salt
  • 2 teaspoons arrowroot starch dissolved in 2 teaspoons of water
  • 1 teaspoon pure vanilla extract

For the Pancakes:

  • 2 tablespoons ground flax seed
  • 1/2 cup gluten-free baking flour
  • 1/2 cup cornmeal
  • 1/3 cup vegan protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup applesauce
  • 2 tablespoons melted coconut oil
  • 1 1/4 cups orange juice
  • 2 tablespoons lemon zest
  • 2 tablespoons orange zest
  • 2 teaspoons pure vanilla extract
  • 2-3 tablespoons maple syrup, or to taste
  • Coconut oil, for cooking

How to Prepare Citrus Corncakes With Kumquat Syrup [Vegan, Gluten-Free]

To Make the Sauce:
  1. Combine the kumquats, lemon juice, and maple syrup in a pan over medium heat, and cook until the kumquats have softened, about 5 minutes.
  2. Add the arrowroot and cook until thickened, about a minute more. Add the vanilla and remove from heat. Set aside.
  3. Whisk the flaxseed, flour, cornmeal, protein powder, baking powder, and sea salt together in a large bowl.
  4. Whisk in all of the remaining wet ingredients until smooth.

To Make the Pancakes:

  1. To cook pancakes, preheat oven to 200°F. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom.
  2. Once hot, add the batter in 1/4 cup amounts, and let it cook for about 2-3 minutes on the first side until it starts to brown, then flip with a spatula and cook it for another 2-3 minutes.
  3. When fully cooked, place the pancakes on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
  4. Serve with the kumquat sauce.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Amy Lyons

    See My Recipes

    Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also a cookbook author. She is passionate about good food and loves to create healthier desserts and veggie-filled dishes.

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