Pancakes with nuts and oranges - vegan
I often make pancakes when I need a quick dessert, but I don't want something bland. The fasting pancakes with walnuts and oranges are quite simple, but they have a fresh taste and a good texture. I usually choose to make them when I have oranges at home and some walnuts. I don't have to spend much time by the stove either. Plus, they can be easily adapted if I run out of any ingredient.
Quick info
Total time: 40-45 minutes
Servings: 8-10 pancakes (depends on the pan)
Difficulty: easy
Ingredients
For the pancakes:
- 200 ml water
- 50 ml neutral oil (sunflower or rapeseed)
- flour as needed (approx. 130-150 g)
- a pinch of salt
- 1/2 teaspoon vanilla extract
- grated zest of 1 orange (only the orange part)
Filling:
- 100 g walnuts (lightly toasted and coarsely ground)
- 3 oranges (ideally untreated)
- 3 tablespoons sugar (30-35 g)
- 1 tablespoon cornstarch (approx. 10-12 g)
- 1/2 teaspoon ground cinnamon
Optional:
- zest of 2 mandarins (used the same way as the orange)
Preparation method
1. Pancakes – the batter:
In a large bowl, mix the water, oil, vanilla extract, and salt. Gradually add the flour while whisking with a whisk or fork. When you see that the batter becomes homogeneous, add the grated orange zest. Continue adding water and flour until you obtain a liquid composition, but not watery, that flows easily from the spoon – the classic pancake consistency. If you want thinner pancakes, use a little extra water.
2. Cooking the pancakes:
Heat a non-stick pan well. No extra oil is needed if the pan is non-stick. Pour a ladle of batter and swirl the pan to spread it evenly. Leave on medium heat until the edges come off easily, then flip to the other side. Remove the pancakes to a plate and cover them so they don't dry out.
3. Preparing the orange (and mandarin) peels:
Peel 2 oranges, avoiding the bitter white part. Cut the peel into very thin strips. Boil them in enough water to cover. When it starts to boil, let them cook for 2 minutes, then drain the water. Repeat this process twice – in total, the peel boils 3 times, each time in fresh water. This removes the bitterness.
On the last time, boil the peels with 3 tablespoons of water, the juice squeezed from the 3 oranges, and the sugar. Simmer on low heat for 7-8 minutes until soft and the liquid starts to reduce.
4. Thickening the sauce:
When the liquid reduces slightly, mix the cornstarch with a tablespoon of cold water, then pour it over the sauce. Add the cinnamon. Stir constantly over low heat for another 2-3 minutes until the sauce thickens. Remove from heat and let it cool. The sauce should be thicker, not liquid.
5. The walnuts:
Heat a small pan, add the ground walnuts and toast them for 2-3 minutes just to release their aroma, without burning. Let them cool.
6. Assembly:
Place 1-2 tablespoons of toasted walnuts and a little orange sauce on each pancake, roll or fold them, and arrange them on a platter. You can pour the remaining sauce on top.
Why I make this recipe often
It’s quick to make, doesn’t require planning many ingredients, and the combination of orange and walnuts is different from the usual. The fasting pancakes keep well the next day without hardening. If I don’t have walnuts, I use other fillings, and the orange sauce can be adapted based on the fruits I have.
Tips and variations
Tips
- Use only the orange part of the peel, avoiding the white part, or the sauce will be bitter.
- If the pan starts to stick, quickly wipe it with a paper towel greased with a little oil.
- If the cornstarch doesn’t mix well and forms lumps, you can dilute it with orange juice instead of water.
- Let the orange sauce cool before putting it on the pancakes so it doesn’t soften the batter too much.
Substitutions
- Walnuts can be replaced with hazelnuts or almonds (raw, then you toast them briefly).
- If you don’t have cornstarch, white flour will work too, but the sauce won’t be as clear.
- Sugar can be replaced with brown sugar or agave syrup, but the flavor will change slightly.
Variations
- For more flavor, you can add a little grated lemon zest to the sauce.
- Mandarins work well instead of oranges, and their peel is sweeter.
- You can add raisins to the filling, directly over the walnuts.
- If you want a more intense flavor, add a tablespoon of orange liqueur to the sauce (if you’re not strictly fasting).
Serving ideas
- Serve the pancakes warm, with sauce on top.
- If you leave them in the fridge, gently heat the sauce before pouring it over the pancakes.
- It also goes well with a little fresh mint for extra freshness.
Frequently asked questions
1. Can the pancakes be made with orange juice instead of water?
Yes, you can use orange juice, but the pancakes will be slightly sweeter and may burn more easily while frying. You can mix half water, half juice.
2. Is cornstarch necessary for the sauce?
No, but without cornstarch, the sauce won’t bind. You can use white flour, but the texture will be a bit different.
3. What kind of nuts are the best?
Romanian walnuts are ideal, but you can also try almonds or hazelnuts. It’s important that they are lightly toasted, otherwise, they won’t have flavor.
4. Can the pancakes be made in advance?
Yes, you can make the pancakes a day ahead. Cover them so they don’t dry out and fill them just before serving.
Nutritional values
Per serving (estimated, for 1 pancake with filling):
- 160 kcal
- 5 g fat (mostly from oil and nuts)
- 25 g carbohydrates
- 3 g protein
- 2 g fiber
The fasting pancakes don’t have sugar in the batter, only in the sauce, and the amount of nuts increases the intake of healthy fats and proteins.
Storage and reheating
Simple pancakes can be kept in the fridge, covered, for up to 3 days. The orange sauce can be stored the same way. If they remain filled, it’s best to keep them in the fridge and eat them within 24 hours. They can be easily reheated in the microwave or in a pan over low heat. The sauce can be thinned with a little orange juice if it thickens too much after cooling.
In a bowl, we put half the amount of water, oil, vanilla, and salt; we add flour and the grated zest of an orange. We mix well without lumps and add a little water until we obtain a liquid cream suitable for pancakes :). We heat a pan and make pancakes. Filling: We peel the remaining 2 oranges in such a way that we do not take the white part. We cut the peel into thin strips. In a small pot, we boil the orange peel. When it comes to a boil, we let it simmer for 2 minutes and then drain it. We boil it again in another water, and simmer for another 2 minutes, after which we drain it once more. The third time, we boil the orange peel with 3 tablespoons of water, the juice from 3 oranges, sugar, and cinnamon. We let it boil until the juice reduces a bit. We add the cornstarch, mix quickly, and let it cook for 2-3 minutes. The juice thickens and becomes like a sauce. We take it off the heat and let it cool. We fill the pancakes with toasted walnuts and this sauce made from orange peels. I won't tell you how delicious these pancakes are :) I also had 2 mandarins, and I added them to boil together with the orange peels. The orange peel can be grated.
Ingredients: 200 ml water 50 ml oil flour as needed salt vanilla For filling 100 g ground and roasted walnuts 3 oranges 3 tablespoons sugar cinnamon 1 tablespoon starch
