Orange Poppyseed Pancakes with Whipped Ricotta & Maple Syrup

By: Britney Breaks Bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: serves 3-4

Happy stay at home day #839492. I don’t usually eat breakfast but I felt good yesterday morning and wanted something that I don’t typically eat very often – pancakes. I took a look at my oranges and decided that I’d make orange poppyseed pancakes. There’s only a few ingredients in this recipe and they’re quick and easy to make. Check it out!

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Ingredients

  • 1.5 cups flour

  • 2 tsp baking powder

  • 1/3 cup coconut oil

  • 1 egg

  • 1.5 cups milk

  • 1/4 tsp salt

  • 2 tbsp sugar

  • 1 orange, zest and juice

  • 1/4 tsp orange extract (optional)

  • 1 tbsp poppyseeds

Instructions

  • 1 Combine sugar, flour, baking powder, and salt in a mixing bowl and whisk together.
  • 2 In a stand mixer with the whisk attachment, add milk, egg, and coconut oil. Then add orange juice, orange zest, and orange extract – mix well on medium speed for about 1-2 minutes.
  • 3 Slowly combine dry ingredients with wet ingredient and mix until there are no clumps.
  • 4 Fold in poppyseeds.
  • 5 In a medium non-stick skillet over low heat, add oil to the pan. (I used butter and coconut oil so the butter wouldn’t burn) Once the oil is warm, spoon 3-4 tbsps of the pancake batter into the pan. Cook until golden on both sides.
  • 6 Top with whipped cream or whipped ricotta and some poppyseeds and maple syrup and breakfast is served! Notes: For the whipped ricotta, all you do is put about a 1/4 cup of ricotta in a food processor and blend until texture is smooth. My husband used cool whip on his pancakes so if you don’t have ricotta, cool whip/whipped cream taste amazing on these pancakes too! I also used lime maple syrup to top these off and it was phenomenal but normal maple syrup is just as good! Feel free to get creative!