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Orange Almond Buckwheat Pancakes

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For Pancakes:
  • ⅔ cup Florida Orange Juice
  • 1 cup sliced almonds, divided*
  • 1 Florida Orange
  • 1 egg
  • 1 cup milk
  • 2 tbsp. grapeseed or canola oil
  • ¾ cup buckwheat flour
  • 1 cup all-purpose flour
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • Nonstick cooking spray
For Orange Almond Syrup:
  • 1 cup Florida Orange Juice
  • 1 cinnamon stick
  • ½ cup light maple syrup
  • ¼ cup roasted almonds
*While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe’s fat content by 18 grams.
Orange Almond Buckwheat Pancakes Label


1. Preheat oven to 375° F. Spread almonds over a cookie sheet and bake 5 to 7 minutes until browned. Remove and cool at room temperature.

2. To prepare Orange Almond Syrup, simmer Florida Orange Juice and cinnamon stick in a small saucepan over medium heat until reduced to ½ cup, about 15 minutes. Add maple syrup, remove cinnamon stick, and stir in almonds. Keep warm and refrigerate any leftover syrup.

3. Use a grater to zest Florida Orange (be careful not to grate into the white pith.) Peel remainder of the skin and slice between membranes to separate each Florida Orange segment. Set aside for garnish.

4. Combine egg, Florida Orange Juice, milk and oil in a medium bowl and mix well. In a large bowl, combine both flours, baking powder and salt with reserved Florida Orange Zest.

5. Add liquid into the dry ingredients and mix thoroughly while being sure to leave some lumps. Gently mix ¾ cup almonds into batter until ingredients are combined. Do not overmix or pancakes will be tough.

6. Ladle batter onto a hot nonstick skillet coated with cooking spray and cook until bubbles begin to appear on the top, about 3 minutes. Flip pancakes over and cook 2 minutes more. Serve immediately with Orange Almond Syrup and garnish with Florida Orange segments.