Jamie says: I woke up with this vision for the perfect weekend breakfast- Orange Whole Wheat Pancakes with Orange Cinnamon-Sugar Walnuts- and made it a reality.
I was inspired by my recent purchase of fresh-squeezed orange juice from the farmers’ market and my recent discovery of a recipe for Orange-Glazed Pecans from the Florida Department of Citrus.
The pancakes were so big and fluffy and had a hint of orange to them. The walnuts were like dessert- cinnamon-spiced, sugar-sweetened, with a burst of orange zest.
I paired the pancakes with a glass of milk and was sustained for an exciting horseback riding adventure.
Orange Whole Wheat Pancakes with Orange Cinnamon-Sugar Walnuts
- 3/4 cup walnut halves
- 1 cup freshly squeezed 100% orange juice (farmers’ market)
- zest of 1 orange
- 2 Tbsp sugar
- 1 tsp cinnamon
- 1 1/4 cup just-add-water whole grain pancake mix (Kodiak Cakes 100% Whole Grains Frontier Flapjack and Waffle Mix)
- no stick cooking spray
- Preheat oven to 350°F. Add walnuts to a small bowl and cover with orange juice. Allow to sit for at least 10 minutes.
- In another small bowl, zest an orange. Add sugar and cinnamon. Stir.
- In a third small bowl, add pancake mix. Drain walnuts by pouring the orange juice into the pancake mix. Mix with a fork.
- Toss orange juice-coated walnuts into cinnamon-sugar bowl. Stir. Spray a small baking pan with no stick cooking spray. Spread spiced walnuts on baking sheet and bake for 12 minutes.
- Preheat a large nonstick pan on a burner on medium heat. Spray pan with no stick cooking spray and pour batter into circles on pan. Cook for about 1 minute. Flip. Cook an additional minute or until cooked throughout.
- Top pancakes with orange cinnamon-sugar walnuts. Enjoy!
Serving suggestion: Serve with orange slices and a glass of milk.
- Nutrition note: Orange juice is an excellent source of vitamin C, which can help you absorb the iron in non-meat foods better. (There’s some iron in the walnuts and whole wheat pancakes.)