Healthy Christmas Cinnamon & Orange Pancakes

These flourless Christmas cinnamon orange pancakes are a festive, healthy treat that brings the warmth and coziness of the holiday season right to your breakfast table. Made with ripe banana, eggs, and oats, this flourless pancake recipe is naturally gluten-free, light, and packed with the rich and indulging flavors of cinnamon, cardamom, and fresh orange zest. The fragrant spices and zesty orange make each bite filled with spice, while the natural sweetness from the banana and the honey/maple syrup brings the sugar and everything nice. Whether you're enjoying these pancakes on Christmas morning or as a cozy winter brunch, these pancakes are the perfect way to start your day in a healthy and festive way.

Topped with a drizzle of pure maple syrup or honey and a dollop of creamy peanut or almond butter, these pancakes are a wholesome yet indulgent way to enjoy the season’s best flavors. The combination of warm spices, citrusy orange zest, and rich nut butter offers a comforting treat that everyone in the family will love. With just a few simple ingredients, this easy-to-make recipe will have you feeling festive and full of holiday spirit. Not to mention, this recipe is quick to make and uses the least amount of dishes and cutlery. It's a perfect way to embrace the magic of Christmas every morning.

(Makes about 6 small pancakes)

• 1 ripe banana

• 2 eggs

• 3 tbsp oats

• 1/2 tsp cinnamon

• 1/2 tsp cardamom

• 1 tsp orange zest (1 orange)

• 1/4 tsp vanilla extract

• 1/2 tsp baking powder

• 1 tsp honey or maple syrup

  Toppings

• Maple syrup or honey to taste

• Peanut butter or almond butter to taste

Ingredients

Preparing the Orange Zest:

1. Wash the orange thoroughly to remove any residue.

2. Using a zester or a grater, carefully remove the outer orange peel (zest), avoiding the bitter white pith. You will need 1 teaspoon of zest. Once done, set the zest aside.

Making the Pancake Batter:

3. In a medium mixing bowl, mash the ripe banana with a fork until it becomes a smooth, lump-free puree.

4. Then add the 2 eggs, 1/4 tsp of vanilla extract, and 1 tsp honey or maple syrup (whatever you prefer or have on hand). Mix together, then add the 3 tbsp oats, 1/2 tsp cinnamon, 1/2 tsp cardamom, 1 tsp orange zest, 1/2 tsp baking powder to the pancake batter.

5. Stir everything together with a whisk or spoon until the mixture is fully combined. The batter should be slightly thick, but if it’s too thick. If it's too watery you can add more oats, if its too thick you can add a bit of your choice of milk to thin it out a bit.

Cooking the Pancakes:

6. Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of coconut oil or butter.

7. With a large spoon or a ladle, spoon about 3-4 tbsp of batter into the skillet to form small round pancakes. You can use the back of the spoon to spread the batter slightly into even circles.

8. Cook each pancake for about 2-3 minutes on one side, until bubbles start to form on the surface and the edges begin to set. Also, when you feel the pan starting to stay very hot you can turn town the heat to a medium to low so the pancakes don't burn and cook evenly.

9. Flip the pancakes carefully and cook for another 1 minute on the other side, until golden brown and cooked through.

10. Repeat with the remaining batter, greasing the skillet as needed between batches.

Serving:

11. Stack your pancakes on a plate and drizzle with maple syrup or honey to taste. Top it off with a spoonful of peanut butter or almond butter for added flavor and richness. Serve hot and feel free to add any other toppings you desire.

15. Enjoy! ♡

Instructions

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