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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: 426 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 62mg Sodium: 905mg Carbohydrates: 79g Fiber: 5g Sugar: 23g Protein: 11g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Cuisine: Breakfast / Category: Dairy-free

Did you make this recipe?

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Other ORANGE recipes you might like:

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

Grain-Free Orange Brownies (dairy-free!)

by 2 Comments

Where are my fudgy brownie lovers at?! I love an ooey-gooey fudgy brownie! You know, the kind that you’re not quite sure are even done. There’s just something so good about warm, melt-in-your-mouth brownies.

These Orange Brownies are by far one of my favorite recipes. They’re made with low GI coconut sugar (and also a cup and a half of chocolate chips!), coconut oil, and arrowroot starch in place of any flour. So they’re gluten/grain-free and dairy-free. And seriously delicious! I adapted this recipe from Amanda at Running with Spoons, and it’s one of the best “healthier” brownie recipes!

For this recipe, you’ll use the double boiler method to melt the chocolate and oil together, whip up the sugar and eggs, and zest a few oranges. As long as you follow the recipe and instructions exactly as-is, then you’ll end up with ultra-fudgy, perfectly crinkle-topped brownies that rival any other traditional brownie. For real.

I baked this recipe up three times and found that it’s vital to use chocolate chips instead of chopped chocolate in order to get that beautiful, shiny top. I used chopped dark chocolate for one batch, and the brownies came out dull and smooth – not crinkly at all! So I suggest only using chocolate chips!

Some of the ingredients I love for this recipe:

Coconut sugar is a low GI, unrefined sugar. This means that it places lower on the glycemic index scale than cane sugar, honey, and maple syrup, so it has less of an effect on blood sugar levels. It tastes nothing like coconut, and, in my opinion, tastes less sweet than regular white sugar.

Coconut oil is a great dairy-free alternative to butter (and it’s better for you!). These brownies are so rich I don’t taste the coconut, but if you prefer a dessert with no trace of coconut then I recommend making these with refined coconut oil.

Arrowroot starch is a gluten-free, corn-free starch that can work with any recipe that calls for corn starch. It lends to a softer, lighter texture in baked goods.

Instant coffee (as well as espresso powder) is great for adding to chocolate baked goods, because it enhances and intensifies the chocolate flavor. So your brownies will taste more chocolate-y!

Yield: 16

Grain-Free Orange Brownies

Grain-Free Orange Brownies

Ultra-fudgy chocolate brownies flavored with freshly grated orange zest. These rich brownies are loaded with delicious chocolate and made with no dairy or grain!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup coconut oil, solid
  • 1 1/2 cups dairy-free chocolate chips
  • 2 tsp instant coffee granules
  • 6 Tbsp cocoa powder
  • 3 large eggs, room temp
  • 1 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 Tbsp finely grated orange zest (2-3 medium oranges)
  • 4 1/2 Tbsp arrowroot starch
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray (I like to use olive oil spray) and parchment paper. Cut your parchment paper long enough that it hangs over the sides of your dish for easy brownie removal. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a heatproof bowl, add the chocolate chips, coconut oil, instant coffee, and cocoa powder. Place on top of a pot of simmering water (making sure it's not touching the water), stirring the mixture frequently until everything is melted. Set bowl aside to cool off.
  3. In a stand mixer fitted with the whisk attachment, add your eggs and coconut sugar. Set to medium speed and add in the vanilla extract. Whisk for 5-10 minutes or until mixture has thickened and is light brown in color.
  4. Slowly pour the chocolate mixture into the egg and sugar mixture. Gently fold the ingredients together until totally combined - move slowly so you don't deflate the mixture. This will take a couple of minutes. Stir in the orange zest and then the arrowroot starch and salt.
  5. Pour the batter into your prepared baking dish and bake at 350°F for 25-30 minutes, or until the center looks set and a toothpick inserted into the middle comes out with a little batter. You want to under-bake these brownies a bit so that they stay fudgy.
  6. Allow brownies to cool in the baking dish on top of a cooling rack (or dig in while they're warm!). Once cool, use the parchment paper to lift the whole dish of brownies up and onto the cooling rack. Slice into 16 squares, wiping the knife clean between each slice. For serving, use a fork or small spatula to gently lift each brownie onto a serving dish. Store leftovers in an airtight container at room temperature.

Notes

For a richer chocolate flavor, you can use dutch-process cocoa powder instead of regular, natural cocoa powder

I only recommend using chocolate chips for this recipe as my test with chopped chocolate came out with a dull, smooth surface instead of a shiny, crinkly one

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1 brownie
Amount Per Serving: Calories: 210 Total Fat: 13g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 35mg Sodium: 89mg Carbohydrates: 24g Fiber: 1g Sugar: 21g Protein: 2g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other recipes you may like:

Grain-Free Almond Butter Brownies
Dairy-Free Salted Chocolate Rye Cookies
Orange Cranberry Chocolate Chunk Cookies

Recipe adapted from Running with Spoons

Vegan Chocolate-Dipped Orange Shortbread Cookies

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These Orange Shortbread Cookies are flaky, delicate, melt-in-your-mouth goodness! I really wanted to utilize orange + chocolate again this season, because it’s one of my favorite dessert combos. An orange flavored chocolate shortbread cookie came to mind, but then I decided to leave out the cocoa powder and dip the baked cookies in dark chocolate instead! I love the mix of the light cookie with the rich dark chocolate!

My first few attempts at re-creating multiple shortbread recipes with coconut sugar weren’t my favorite. Coconut sugar is so much darker than regular can sugar, and the larger granules don’t lend a good hand to such a delicate shortbread cookie. I ended up using powdered sugar, which is what the original recipe from Epicurious calls for. I don’t find these cookies to be overly sweet, and my favorite part about them is how versatile the dough can be. Leave out the almond extract, replace the orange for lemon, etc – do your thing!

I think these cookies bake best with a thicker cut cookie, and the edges may spread a tiny bit. As soon as my cookies came out of the oven, I carefully (and slowly!) re-cut each one with my cookie cutter to clean the edges up a bit. In other words, don’t expect these cookies to come out looking super sharp. They’re packed full of delicious coconut oil, so they’re bound to spread a bit! As always, happy baking, friends!

Vegan Chocolate-Dipped Orange Shortbread Cookies
Makes ~15 cookies, depending on cookie cutter size

1/2 cup coconut oil, solid
Zest from one medium orange
1/8 tsp almond extract
Pinch of fine sea salt
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 Tbsp corn starch
1 Tbsp unsweetened almond milk
2oz dairy-free dark chocolate
1 tsp coconut oil, solid

1.) In a medium bowl, beat the solid coconut oil until smooth and a bit fluffy, around 5 minutes. Using a big wooden spoon or spatula, stir in the orange zest, almond extract, and salt. Sift in the flour, powdered sugar, and corn starch and mix with a spoon. Add the almond milk and stir until dough comes together. It will be crumbly. Use your hands to form the dough into a ball. Wrap in plastic and flatten to a disc shape. Refrigerate for 30 minutes.

2.) Roll your dough between two pieces of parchment paper to 1/4″ or 1/2″ thick, depending on how thick you like your cookies. Use a cookie cutter to cut shapes (I used a 2″ circle), dipping your cutter in flour before each cut (I recommend a non-complicated shape, as you may have to re-cut the cookies post-bake). Gently move the cookies to a parchment-lined baking sheet and re-roll leftover dough, cutting more shapes. Once all your cookies are transferred to the baking sheet, freeze them for 10 minutes.

3.) Preheat your oven to 325°F. Bake the frozen cookies at 325°F for 10 minutes. If the edges of your baked cookies look messy, carefully re-cut the cookies with your cutter. It’s important to be extra gentle with this step, because these cookies are quite delicate. Transfer cookies to a cooling rack.

4.) Once cookies have cooled completely, use a knife to shave your chocolate (make small cuts along the edge). Melt half of the chocolate shavings in 30 second increments in the microwave, stirring between each set. Once melted, add the second half of your chocolate shavings and stir until all the chocolate is melted. Add 1 tsp of solid coconut oil, stirring until melted and totally combined.

5.) Line a cooled baking sheet with parchment paper (or re-use the one from earlier). Dip half of each cookie in the chocolate and lay on your baking sheet to set. Immediately zest fresh orange over the chocolate. Alternatively, you can drizzle the chocolate over each cookie or cover your cookies totally by placing them on a cooling rack and pouring the chocolate over each cookie – you will need to melt more chocolate if you choose the pour method. Enjoy! Store leftover cookies in an airtight container in the refrigerator.

Recipe adapted from Epicurious

Orange Cranberry Chocolate Chunk Cookies

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Does anyone remember (or still love) those orange flavored chocolate oranges? You know, the ones shaped like an actual orange that you get to “smash” to loosen all the chocolate orange slices. I usually spot them at the store around Christmas time, and I’ll be real, I miss those freaking chocolate oranges. Going dairy-free to keep my skin clear has made me miss foods I didn’t even know I really liked all that well.

Anyways, these cookies are not chocolate oranges, but they are my Dairy-Free Classic Chocolate Chip Cookies with fresh orange zest, dried cranberries, and lots of chopped semisweet chocolate, and they are good. The orange zest adds a ton of citrus flavor, while the dried cranberries bring a bit of chew and tartness to the sweet and chocolatey cookies. I opted for chopped semisweet chocolate for these, because I like the messy look that you get when chopped chocolate melts into a fresh baked cookie. Chocolate chips would work just fine, too, and dark chocolate would make for an excellent cookie.

The recipe for these cookies is short and sweet. Be sure to use solid coconut oil and a big wooden spoon or spatula to do all the mixing. You don’t want to over-mix your dough or cause the coconut oil to become too soft. It’s normal for this dough to be a bit crumbly and even seem somewhat dry. That’s okay. The dough will easily press together and bake up to make a perfect cookie (with no refrigeration required)! I recommend using a cookie scoop for these cookies, and feel free to play around with the size! Happy baking!

Orange Cranberry Chocolate Chunk Cookies
Makes ~25 small cookies

1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped dairy-free chocolate (semisweet or dark)
3/4 cup dried cranberries
Zest of one medium orange

1.) Preheat your oven to 350°F and line a baking sheet with parchment paper.

2.) Using a large spatula or wooden spoon, mix together the solid coconut oil and coconut sugar in a medium bowl until combined – I like to mash my coconut oil into the sugar to make sure all the lumps get incorporated. Mix in the egg and then the vanilla and orange zest until totally combined; set aside.

3.) In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet (do not beat) until a few flour streaks remain. Stir in the chocolate chips and dried cranberries. Your dough may look a bit crumbly, depending on how hot/cold the temperature is where you are (the coconut oil may be more or less oily).

4.) Scoop 1 Tbsp dough balls onto your parchment-lined baking sheet and bake at 375°F for 6-7 minutes. Let the cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack. Enjoy! Store any leftovers in an airtight container at room temp. Re-heat to enjoy.

Vegan Orange Cranberry Swirl Bread

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Okay, so I love a good cranberry orange bread. You know those giant cran orange muffins at the grocery store? LOVE THOSE. So I made my own, dairy-free version. And then Thanksgiving came around and I really wanted to make a cranberry orange loaf with a cranberry swirl. Talk about festive.

This loaf is easy to get together – seriously, don’t let the homemade cranberry sauce deter you. It’s vegan. And it’s sweetened with just the right amount of coconut sugar – my favorite unrefined, low GI sweetener. For this loaf, you’ll make the cranberry sauce, and then get to work on the easy quick bread batter. If you decide to use fresh squeezed orange juice, zest your oranges before you cut them in half.

When it comes to adding your batter and cranberry sauce to the loaf pan, remember that it doesn’t have to be perfect. That’s what makes this so easy! You’ll just plop spoonfuls of batter and cranberry sauce into the pan and then swirl it all together with a chopstick (or knife). You’ll have way more batter than sauce, so opt for big spoonfuls of batter and little spoonfuls of cranberry sauce. I found that this loaf baked fast for me, so keep that in mind. Happy baking!

Vegan Orange Cranberry Swirl Bread
Makes one 9×5″ loaf

Cranberry Sauce
2 cups fresh cranberries
1/3 cup orange juice
1/4 cup maple syrup
1 Tbsp coconut sugar
Zest from one orange
Orange Bread
2 Tbsp flaxseed meal
4 Tbsp orange juice
2 Tbsp water
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/3 cup unsweetened almond milk, room temp
1/2 cup unsweetened applesauce, room temp
1 tsp vanilla extract
Zest from two oranges
1 3/4 cup whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt

1.) Preheat your oven to 350°F and spray a 9×5″ loaf pan with olive oil. In a small saucepan, make your cranberry sauce by combining fresh cranberries, orange juice, maple syrup, coconut sugar, and orange zest. Cook on medium heat until cranberries have burst (I like to mash mine with a fork along the way) and sauce has thickened a bit. For a less chunky cranberry sauce, blend the sauce in a blender or food processor (I didn’t do this). Transfer to a small bowl and set aside to cool.

2.) In another small bowl, combine the flaxseed meal, orange juice, and water; set aside to thicken. Grab a medium bowl and stir together the coconut sugar, coconut oil, almond milk, applesauce, vanilla, and orange zest; set aside.

3.) In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Add all of the liquid ingredients, including the flaxseed meal mixture, and gently mix until no flour pockets remain.

4.) Begin spooning your batter and cranberry sauce into your prepared loaf pan, alternating between the two. You will have much more batter than cranberry sauce, so drop smaller spoonfuls of the cranberry sauce so you don’t run out (I like to make sure I have plenty to spoon onto the top of the loaf). Once you’ve added all of your batter and sauce, use a chopstick or knife to swirl the two together. Be sure you insert your chopstick all the way to the bottom of the pan for a more even swirl.

5.) Bake your loaf at 350°F for 25-35 minutes or until toothpick inserted into the middle comes out clean or with slight crumbs. Allow your loaf to rest in the pan on a cooling rack for 15 minutes. Gently remove the loaf by running a knife along the edges, tilting your pan, and using a spatula or knife to shimmy the loaf out, careful not to ruin the pretty swirl on top. Enjoy warm or let cool!