These Low Carb Orange Cardamom Pancakes are the perfect way to start your day. Drizzle them with Keto maple syrup or smother them in almond butter, keto honey and you have a delicious breakfast.
Every once in a while, life throws us the most unexpected and marvelous things, maybe even life changing. Okay, okay perhaps not life changing but certainly unexpected and most definitely marvelous. I speak of none other than orange blossom water.
I first read about orange blossom water in Mimi Thorisson’s books A Kitchen In France and French Country Cooking. At first glance it hardly impressed me but over time I kept going back to those pages, intrigued by the role of this mysterious water in sweet dishes. What could be so impressive about it? Of course I imagined it would simply be orange flavor which is fine but I certainly wouldn’t attach the adjective unexpected to it.
So this orange blossom water sat in my Amazon cart for some time until I decided that I had nothing to lose and would just order it and see if I’d ever use it. Well, the moment it arrived and I unscrewed the cap, put a bit on my finger and dabbed it behind my ears and wrists and just sat with the scent for a while.
It was unlike anything I had smelled before – sweet, warm, deeply intense. I knew that I would this smell and flavor in my life often. And so it occurred to me – I would add it to paleo pancakes, which I eat every day. And to go along with the orange blossom water, another ingredient that’s deserving of praise and that’s cardamom.
And so these cardamom pancakes with orange blossom water have been my staple morning companions for the last 2 months. Truth be told, I’m not adventurous when it comes to breakfast. I know what I like and I stick with it so when I find something new, I’m usually ecstatic. And since I prefer sweet to savory in the morning, these pancakes topped with almond butter, a pinch of salt, drizzle of honey and chia seeds, became a perfect match for my morning coffee. I look forward to breakfast every morning.
I like making a big batch of pancakes and storing them in the refrigerator all week. All they need is just a minute in the micro, if you like them warm. If you’re not a micro person, toaster oven will work just fine to warm them through.
About These Pancakes
- They are grain-free, gluten-free and dairy-free
- Keto friendly and Paleo
- They’re low-carb
- Store perfectly in the fridge or freezer as part of meal prep
- Almond flour
- Coconut Flour
- Baking soda
- Coconut oil
- Almond milk or any plant milk you want
- Vanilla extract
- Orange zest
- Orange blossom water
Let’s Make Them
Step 1. Combine all ingredients in large mixing bowl and whisk well. Let batter sit for 5 minutes.
Step 2. Preheat skillet on medium heat and add a little bit of coconut oil. Add roughly a 1/4 cup of batter to skillet (I can usually fit 3 pancakes at once) and cook until pancakes start to bubble (about 1-2 minutes), then flip and repeat. Continue with the rest of the batter.
* Pancakes can be stored in the refrigerator for up to a week and reheated as needed. 30 seconds-1 minute for 2-3 should do.
Where Can You Find Orange Blossom Water?
Honestly, I’ve never seen orange blossom water in any stores in the US. As it is a French product, some specialty stores may have it, but I buy mine online.
Can You Leave It Out Entirely?
You certainly can – but if you do, just add one more tbsp plant milk to the mixture to get a similar consistency. You won’t have the same flavor intensity but they will still be delicious with the cardamom and orange zest.
The Best Skillet For Flourless Pancakes
If you have a very well seasoned cast iron pan, feel free to use that. Otherwise a non stick ceramic pan works best in this instance as the pancakes will not stick.
How To Serve Flourless Pancakes
My favorite way of eating these pancakes is to smother 2-3 with almond butter and keto honey. If you want syrup, feel free to use syrup but if you’re keeping your sugar intake lower, feel free to stick with the former. A cup of hot tea or coffee also works wonderfully to accompany these pancakes.
More Breakfast Recipes You May Enjoy:
- 4 pastured room temperature eggs
- 1 tbsp orange blossom water
- 1/4 cup almond flour + 2 tbsp
- 1/4 cup coconut flour + 2 tbsp
- 3/4 tsp baking soda
- 2 tbsp coconut oil plus extra
- 1 tsp ground cardamom
- 3/4 cup almond or cashew milk
- 1 tsp vanilla extract
- zest of 1 orange
- Combine all ingredients in large mixing bowl and whisk well. Let batter sit for 5 minutes.
- Preheat skillet on medium heat and add a little bit of coconut oil. Add roughly a 1/4 cup of batter to skillet (I can usually fit 3 pancakes at once) and cook until pancakes start to bubble (about 1-2 minutes), then flip and repeat. Continue with the rest of the batter.
- Pancakes can be stored in the refrigerator for up to a week and reheated as needed.
1. Because grain free flours can differ in consistency if you find your batter is too thick, add a little more milk.
2. Serve with suggestions: peanut or almond butter and keto or regular honey or keep it classic with just keto maple syrup.
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Flavorganics Pure Vanilla Extract, 2 Ounce
Spicy World Ground Cardamom Powder 3.5oz (Cardamon)
Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Wellbee's Super Fine Blanched Almond Flour / Powder 2 LB.
Vahine - Orange flower water from France 6.79 Fl.oz 200ml
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 129mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 3g