Orange Pancakes With Berry Compote [Vegan, Gluten-Free]

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These delicious, fluffy and healthy orange pancakes topped with some coconut whipped cream and homemade berry compote are SURE to wow whoever you make these for. Yummy for kids on the weekends, or even brunch with your friends! Infused with orange essential oils, these citrus pancakes are sweet, tangy, and so delicious.

Orange Pancakes With Berry Compote [Vegan, Gluten-Free]

Ingredients

To Make the Pancakes:

1 1/2 cups kamut flour (or any other gluten-free flour)
2 tablespoons coconut sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup almond milk
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup natural orange juice
3 tablespoons mild-tasting extra virgin olive oil
1/4 teaspoon pure vanilla powder
2 drops organic orange essential oil

To Make the Berry Compote:

1 1/2 cups mixed berries (fresh or frozen)
3 tablespoons orange juice
3 tablespoons coconut sugar
2 drops organic orange essential oil
Other optional toppings include coconut cream, sliced fruit, or nuts.

Preparation

To Make the Pancakes:

In a large mixing bowl, use a hand whisk mix together the flour, baking powder, coconut sugar, salt, and vanilla.
In a separate medium bowl vigorously whisk milk, vinegar, and ground flax seeds until the mixture looks foamy.
Add the wet mixture to the dry ingredients and also add the orange juice and oil. Stir until all the ingredients are well combined and there are no big lumps.
Loosely cover the bowl and let the batter rest for 10 minutes (meanwhile you can prepare the mixed berry compote).
Lightly coat a frying pan with coconut oil, and to test the temperature pour a small drop of batter and check if it browns too quickly, then you should lower the temperature.
Pour 1/3 cup of batter for each pancake and cook for 4 minutes approximately, until air bubbles appear on top. Flip and cook for another 3 minutes or so. Keep an eye on the temperature of the pan because we don’t want these pancakes to brown too much.

To Make the Berry Compote:

In a medium saucepan over low-medium heat mix the berries with the orange juice and coconut sugar. Mash the fruit with a fork while they are cooking to help release the juices and get a softer compote.
Bring to a simmer and cook for 10 minutes approximately, or until thickened. Remove from the heat and add the orange essential oil.
Let the compote cool at room temperature, transfer to a clean jar with a lid and store in the fridge.

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AUTHOR & RECIPE DETAILS

Always sweet, sometimes chocolatey desserts and breakfasts inspired by the classics.

I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves health, fitness and all homemade things. I’m the multitasker girl behind Cinnamon Girl, my dessert blog that allows me to put together two of my most favorite things: photography and good food.