In a bowl, whisk the orange juice with the grated zest, buttermilk, and eggs until smooth and fully incorporated.
In another bowl, combine the dry ingredients.
Slowly add the wet ingredients to the dry ingredients until fully blended.
Heat a skillet over medium heat.
Add the oil to the heated skillet, pour about 1/4 cup of batter into the pan for each pancake.
Flip the pancakes when you see bubbles.
Adjust the heat to prevent burning.
Serve hot with some maple syrup and blueberries.
Top it with syrup, whipped cream or your favorite hazelnut chocolate spread. You can use other citrus fruits that you love too. You can also add some chopped almonds and walnuts for texture. Or mix an additional teaspoon of ginger to add a wonderful contrast to the zesty citrus flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 131 (60%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 530.8mg||163 %|
|Sodium 228.7mg||8 %|
|Potassium 251mg||7 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.8g|
|Protein 17.5g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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