My most recent finding is the Temple Orange, which I somehow managed to have avoid due to a formerly strong dislike for oranges. The temple orange is a cross between a tangerine and an orange, and grows mostly in Florida. Its downfall of having a lot of seeds is balanced by its joyfully easy to peel rind (I don't like to peel oranges, it feels funky in my fingernails). The rind is also quite perfect for zesting. Taste-wise, the temple orange has a floral zing without being overwhelmingly sweet. I was super pleased with how this orange accented the taste of the charoset earlier this week, and early one morning a couple days ago while thinking about breakfast, I thought about how interesting the oranges would be in pancakes. My train of thought was that chocolate compliments oranges so well, and chocolate is darn awesome in pancakes. So, chocolate orange pancakes formed in my mind, and motivated me to get out of bed and start cooking.
Served with a side of charoset and a palm full of chocolate chips, these pancakes were bright with orange flavor, but not in an overwhelming way. The pancakes are definitely filling, and will keep you sated until lunch. The savory-sweetness of the orange and charoset gives this the flavor of a crepe with the texture of a pancake.
Orange Quinoa Oat Pancakes
- 1/2 cup gluten free oats, quick cooking
- 1/2 cup quinoa flour you can use another type of flour here, but you may have to adjust your liquid quantities
- 1/2 cup of your favorite type of milk I used unsweetened almond milk
- 2 tablespoons of a light tasting oil
- 2 tablespoons orange rind This may seem like a lot, but I liked the zing it added!
- 4 tablespoons of orange juice
- 1/2 tablespoon baking powder
- 1/4 cup chocolate chips
Makes 6 hearty pancakes.