one green planet
one green planet

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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

2

Ingredients

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

Preparation

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.


    About The Author

    photourl

    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.

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.