The only thing better than these orang-elicious pancakes, is the energy they give you to power through the morning. In fact, they were filling enough to power four kids between the ages of 1 and 5 all over the Atlanta Aquarium one day until the late afternoon when (thanks to a snafu involving off-the-chain traffic and a failed GPS) we were finally able get lunch (that could technically be considered dinner) without the first hangry outburst. They’re hearty, healthy, and like all dump recipes, super quick to prepare and cleanup. But the best news is, they’re naturally gluten free. So go ahead and give them a try. You know you want to. And once you do, be sure to let me know what you think in the comment section below.
1 1/2 cups gluten-free oats
1/2 cup almond flour
5.3 oz. organic whole milk cottage cheese or ½ cup slightly heaping (I use 1 Good Culture Single)
1/3 cup orange juice (fresh squeezed or highest quality store-bought such as Uncle Matt’s)
1 teaspoon vanilla extract
1/4 teaspoon orange extract
2 tablespoons organic sugar
1 teaspoon baking powder
Organic olive oil nonstick spray
Preheat griddle to 350 degrees (or medium high heat.
Starting with wet ingredients, add all to a blender or Vitamix and blend just until smooth (being careful not to over-blend, which can lead to rubbery results).
Let batter rest 5 minutes, spray griddle lightly with nonstick spray, and disperse in rounds using a level 1/3 cup measure. Cook until bubbles form and cake is nicely browned on bottom (3 - 4 minutes); flip and cook topside (2 – 3 minutes).
Serve topped with organic pure maple syrup and a side of turkey bacon for that perfect salty-sweet flavor combination.
These reheat surprisingly well. Store refrigerated, in an airtight container for up to two days.
Yield: 8 Pancakes
Diet: Vegetarian, Gluten Free