The chocolate and orange combination is a classic, and it’s a perfect way to jazz up your homemade pancakes.
Scrumptious toppings for these pancakes include chocolate chips, flavorful orange zest, and creamy vegan whipped topping. A hint of cinnamon in the batter is an extra touch of flavor and pairs so well with the Sumo Citrus. This recipe is a crowd pleaser and will likely be your new go-to pancakes. Feel free to serve with plant-based butter for some extra decadence!
1 ¼ cup all-purpose flour
1 tbsp baking powder
¼ tsp cinnamon
1/8 tsp kosher salt
Juice and orange zest of 2 Sumo Citrus (1/2 cup juice)
¾ cup plain unsweetened almond milk
2 tbsp agave nectar, optional
Avocado oil or plant-based butter for cooking
¼ to 1/3 cup chocolate chips, to taste
1 ½ cups vegan whipped topping for serving
1 Sumo Citrus for serving
In a large mixing bowl, add flour, baking powder, cinnamon, and salt. Whisk together. Zest the oranges and set zest aside for later. Add Sumo Citrus juice, almond milk, and agave nectar if using. Whisk together. If too thick, add a tablespoon or two more almond milk to reach a pancake batter consistency on the thinner side (or they will not cook through).
Preheat a pancake skillet or large pan on medium heat. Once hot, add thin layer of avocado oil or plant-based butter. Drop approx. ¼ cup dollops of pancake batter into pan. Optionally, drop a few chocolate chips onto each pancake. Once bubbling across the top and getting golden on the bottom, flip each pancake. Once golden on bottom and cooked through, transfer each pancake to large plate. Top with chocolate chips immediately after removing from pan.
Cook in batches for remaining pancake batter, using more avocado oil / butter for each batch. To serve, peel remaining Sumo Citrus and slice it into bite-sized chunks. Top pancakes with Sumo Citrus chunks, orange zest and vegan whipped topping.