Gluten-Free Hotcakes with Maple Orange Syrup

Ingredients

Maple Orange Syrup

Pancakes

Directions

Maple Orange Syrup

In a glass measuring cup, combine maple syrup, Tahitian Pure Vanilla Extract and Orange Extract. Pour into a syrup dispenser; set aside.

Pancakes

In a large bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt; stir to combine. Add Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract, butter, eggs and buttermilk; stir to combine.

Lightly coat a griddle with cooking spray and heat to 350 degrees F. Pour batter, about 1/4 cup per pancake, onto griddle and cook until done, about 2-3 minutes per each side.

Maple Orange Syrup

Pancakes

Directions

Maple Orange Syrup

In a glass measuring cup, combine maple syrup, Tahitian Pure Vanilla Extract and Orange Extract. Pour into a syrup dispenser; set aside.

Pancakes

In a large bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt; stir to combine. Add Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract, butter, eggs and buttermilk; stir to combine.

Lightly coat a griddle with cooking spray and heat to 180 degrees C. Pour batter, about 60 ml per pancake, onto griddle and cook until done, about 2-3 minutes per each side.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    15 mincook

  • Nielsen-Massey yield icon

    1dozen

This Recipe Uses

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 4oz

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract