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Orange Chocolate Chip Pancakes (dairy-free!)

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I’ve been on such a roll with the orange recipes this month, you guys. I’ve been low-key obsessed with all things orange! I’ve always loved orange and chocolate together, so it only seemed right to add chocolate chips to these orange flavored pancakes.

These pancakes are light and fluffy, flavored with orange juice and orange zest, and pebbled with just enough chocolate chips. This recipe is perfect for my little family of three but you can easily double (or triple!) the recipe. I used a 1/3 cup measuring cup to scoop my batter to make small pancakes. If you’d like bigger pancakes, then try measuring out 1/2 cup of batter for each!

I made two batches of these, and I found it so easy to whip these up! It’s only a little more work than a boxed pancake mix, and you know exactly what’s going into your pancakes! You can make the batter in one bowl, first whisking together the dry ingredients, and then adding in the wet ingredients.

Depending on the size of your non-stick pan, you may want to cook these one at a time. In that case, I recommend spraying non-stick spray (I like to use olive oil) on your pan before each pancake. Then you’ll cook them until they’re nice and bubbly and the edges look slightly done. Flip them over and cook for an additional 1-2 minutes or until the bottom is brown.

Some of the ingredients I love for this recipe:

All-purpose flour helps keep these pancakes light and soft.

Coconut sugar is my all-time favorite sugar because it’s unrefined and low GI, which means it’s less likely to spike your blood sugar than other sugars (like regular, granulated sugar or honey). It doesn’t taste like coconut, either!

Orange juice + orange zest give these pancakes the special orange flavor! You can add as much or as little orange zest as you like, but I think the more the better!

Baking powder is key in getting these pancakes fluffy. And it will help the flavor of the orange juice really shine through as it doesn’t react with/affect the juice’s acidity.

Yield: 7 Small Pancakes

Orange Chocolate Chip Pancakes

Orange Chocolate Chip Pancakes

Fluffy dairy-free pancakes made with orange juice, fresh orange zest, and chocolate chips!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp coconut sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup dairy-free chocolate chips
  • 1 cup unsweetened almond milk
  • 1/4 cup orange juice
  • 1 large egg
  • 1 tsp pure vanilla extract
  • Zest from 1-2 oranges

Instructions

  1. In a medium bowl, whisk together the flour, coconut sugar, baking powder, salt, and chocolate chips. Add in the almond milk, orange juice, egg, vanilla extract, and orange zest and gently whisk with a fork until totally combined. It's okay if the batter looks a bit lumpy.
  2. Heat a non-stick pan on medium-low heat. Spray the pan with olive oil. Once your pan is warmed up, you can begin making your pancakes.
  3. Use a 1/3 cup measuring cup to scoop batter into the middle of your pan. Allow pancake to cook for 1-2 minutes or until bubbly and the edges look slightly done. Gently flip pancake and cook for an additional 1-2 minutes. Continue until all pancakes are cooked, spraying your pan with olive oil between each pancake.
  4. Serve warm with your favorite vegan butter and maple syrup! Store any leftovers in an airtight container in the refrigerator.

Notes

This recipe can easily be doubled to make 14 small pancakes or to make fewer, larger pancakes.

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Nutrition Information:

Yield:

3

Serving Size:

2 pancakes
Amount Per Serving: Calories: 426Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 905mgCarbohydrates: 79gFiber: 5gSugar: 23gProtein: 11g

calculated nutrition information may not always be accurate

© Rachael Ng | Sugared & Stirred
Cuisine: American / Category: Dairy-free

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Other ORANGE recipes you might like:

Glazed Orange Almond Muffins
Grain-Free Orange Brownies
Soft & Chewy Orange Sugar Cookies

Dairy-Free Mini Pumpkin Pies with Walnut Crust

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Last year’s Thanksgiving morning was chaotic. It was my first Thanksgiving on a dairy-free diet, and I was in charge of desserts. All of the desserts. I believe I made a batch of chocolate chunk cookies and four different pies, including a vegan pumpkin pie and the Meta Given’s Pumpkin Pie from Food52. It was also my first attempt at making coconut whipped cream. I didn’t have a stand mixer and my mom had to rush to the store to buy more coconut cream after so many failed attempts. In the end, we were the last to arrive, and, in a panic, we had bought Cool Whip for everyone else.
Of course I had to taste test everything I baked, and I remember the Meta Given’s pie being delicious. This year, a couple of you requested I create a pumpkin pie, so I set out to make some mini pies using my own Walnut Crust recipe and following along with the Meta Given’s filling recipe. I opted for a mix of extra thick coconut cream and almond milk. I’m so happy with how these came out! Nathan and I had to refrain from eating more than one before I got photos.
I know pumpkin pies can be tricky. The key things to remember for this recipe are to make sure your crusts are cold before you add your filling, cook your pies just until the very middle is still jiggly, and let them cool completely at room temp (or somewhere warm). I put mine in the refrigerator before going to bed, and the filling pulled away from the crust since they weren’t totally cool yet. But these mini pies totally hit the spot, and you won’t even be able to tell that they’re dairy-free!
Dairy-Free Mini Pumpkin Pies with Walnut Crust
Makes 12 mini pies (in a standard muffin pan)
Crust
1/3 cup walnut halves & pieces
1 2/3 cups all-purpose flour
2 Tbsp dark brown sugar
3/4 tsp fine sea salt
1/2 cup coconut oil, solid
3-5 Tbsp ice cold water
Filling
1 can pumpkin purée
1/2 cup coconut sugar or white/brown sugar
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp fine sea salt
2 large eggs
1 cup coconut cream
1/2 cup unsweetened almond milk
1.) Make the crust: in a blender or food processor, blend the walnuts. Add the flour, dark brown sugar, and salt. Blend until walnuts turn into fine crumbs. Add the solid coconut oil and blend until combined. Add 2 Tbsp ice cold water and blend. Add water by the Tbsp until dough comes together – it will still look crumbly but will smash together into a dough between your fingers. Form dough into a ball, flatten to a disc shape, and wrap in plastic or parchment paper. Refrigerate until stiff enough to roll out.
2.) Roll your crust between two pieces of parchment paper or on a lightly floured surface to 1/8″ thick. If it softens up a lot after rolling, you can put it back in the refrigerator for a few minutes. Cut circles roughly 4-4 1/2 inches in diameter (or whatever size works for your muffin pan). Place your crust circles into your muffin pan – no need to spray or line – pressing the folds against the sides. Refrigerate the crusts while you make your filling. Preheat your oven to 400°F.
3.) Make the filling: add your pumpkin to a small saucepan over medium/low heat, stirring frequently for 5-10 minutes or until pumpkin begins to dry out a bit and caramelize. Add the coconut sugar, maple syrup, spices, and salt. Remove from heat, transfer to a large bowl, and allow to cool for 10 minutes. Meanwhile, in a medium bowl, whisk the eggs. Whisk in the coconut cream – be sure to shake your can!* – and almond milk. Slowly add the egg/milk mixture to your pumpkin, whisking as your pour.
4.) Pour the filing into the refrigerated crusts – no need to prick or pre-bake your crusts – filling nearly to the top. Bake at 400°F for 15-25 minutes or until the middle of your pies are slightly jiggly. Allow your pies to cool in the pan for 10-20 minutes before removing to a cooling rack. Let your pies cool completely before refrigerating any leftovers – as your pie cools, it’s natural for the crust and filling to separate. Sticking warm pies in the refrigerator will cause greater cracks (yep, I did this).
5.) For the crust leaves: make an extra Walnut Crust, roll to 1/4″ thick, and use a cookie/pie crust press to cut leaves. Arrange on a parchment-lined baking sheet and bake at 350°F for ~15 minutes. Arrange on top of baked pies. OR place unbaked leaves on top of unbaked pies, continue with step 4 above.
*if your coconut cream is still chunky, measure out what you need and pop it into the microwave for 15-30 seconds until the chunks have melted
Recipe adapted from Meta Given’s Pumpkin Pie