Orange Pancake Stack With Orange Sauce
Adapted from Recipes for a Small Planet by Ellen Buchman Ewald
This was my daughter Zoë’s favorite Sunday breakfast when she was a little kid. Originally vegetarian, it was easy to turn the recipe into a special vegan treat which could be served as dessert as well; it sure is pretty enough!
Ingredients for pancakes (four portions):
1¼ cup plus 2 TS whole wheat flour
1/3 cup rolled oats
2 ts baking powder
½ ts salt
2TS grated fresh orange rind (organic orange)
2 flax eggs*
3 TS organic sugar
¼ cup soy or oat milk, plain
¾ cup orange juice
3 TS oil
1 to 1 ½ containers of vegan cream cheese
* For each flax egg: use 1 TS ground flax seeds mixed in 3 TS water,let rest 10 - 15 min.
Prepare pancakes:
Stir dry ingredients together in a large bowl. In a separate bowl mix milk, orange juice, oil, and flax eggs. Stir wet ingredients into dry, just enough to moisten dry ingredients. Make four large pancakes on an oiled griddle (use about 2/3 cup batter for each). Stack them up while spreading ⅓ to ½ cup vegan cream cheese between each one, ending with a pancake.
For Orange Sauce:
1 TS cornstarch
¼ ts salt
2 TS freshly grated orange rind, organic
1 cup orange juice
¼ cup (or less) organic brown sugar
1 TS vegan butter
1 fresh organic orange, sections cut into pieces
Mix cornstarch, salt, orange rind, orange juice, and sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat, stir in the vegan butter until melted. Add the orange pieces.
To Serve:
Cut the pancake stack into four pieces. Pour warm orange sauce over each.
Enjoy!