These fat-free vegan pancakes are kissed by the sweetness of orange juice and lightly spiced with cinnamon, nutmeg, and cloves.



Thanks to everyone for your notes of concern. After three days without heat and two without any power at all, we finally got our electricity turned on at 8:00 last night–just in time to save our tropical fish, who were not looking so good.

Getting the electrical panel fixed wasn’t a problem, but dealing with the overworked building permit office and the bureaucracy-bound power company was a nightmare. It took a day and a half after everything was fixed to get them to come out and turn the power back on. The whole ordeal is almost enough to make me want to run away to the woods and build my own solar power generator.

Fortunately, in the days leading up to our power outage I was able to get a little cooking done. On Sunday morning, I made these fluffy, lightly spiced pancakes, based on the Basic Pancakes recipe in Bryanna Clark Grogan’s The (Almost) No Fat Cookbook.

Someone recently asked in the comments if there were any fat-free vegan cookbooks, and the answer is a resounding Yes. For years, (Almost) No Fat and another Bryanna book, 20 Minutes to Dinner, were my fat-free bibles. Her recipes have just the right balance of healthiness and deliciousness, something mine can only aspire to. As far as I’m concerned, she will always be the queen of low-fat vegan cooking.

Print 5 from 2 votes Add to Recipe BoxGo to Recipe Box Golden Spice Pancakes For these pancakes, I’ve added freshly grated orange peel to ramp up the fresh orange taste and spiced the batter lightly with cinnamon, nutmeg, and cloves. I prefer the spice to be just an accent to the orange, not overwhelming, so if you want really spicy pancakes, you’ll have to add more. Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 10 Author Susan Voisin Ingredients 1 1/4 cups whole wheat flour (I used white whole wheat; ww pastry flour is another good option) 1 1/4 cups whole wheat flour (I used white whole wheat; ww pastry flour is another good option)

1 cup unbleached flour (or additional whole wheat flour, for a more nutritious pancake) 1 cup unbleached flour (or additional whole wheat flour, for a more nutritious pancake)

2 teaspoons baking powder 2 teaspoons baking powder

1/2 teaspoon baking soda 1/2 teaspoon baking soda

1/2 teaspoon salt 1/2 teaspoon salt

1/4 teaspoon cinnamon 1/4 teaspoon cinnamon

1/8 teaspoon nutmeg 1/8 teaspoon nutmeg

1 pinch ground cloves 1 pinch ground cloves

1 teaspoon orange rind freshly grated orange peel 1 teaspoon orange rind freshly grated orange peel

1 1/2 cups orange juice 1 1/2 cups orange juice

1/4 cup golden raisins optional 1/4 cup golden raisins optional Instructions Begin heating a non-stick frying pan over medium-high heat. Meanwhile, mix all the dry ingredients (flours through cloves) and add the rind, juice, and raisins to a well in the center. Mix briefly, just until combined (a few lumps are okay).

When the skillet is hot, drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble. Turn and cook a couple more minutes until the underside is golden and the inside is cooked. Serve immediately. Notes Without raisins: 109 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 268mg Sodium; 2g Fiber. Nutrition Facts Golden Spice Pancakes Amount Per Serving (1 pancake) Calories 121 % Daily Value* Sodium 269mg 12% Carbohydrates 27g 9% Fiber 2g 8% Protein 4g 8% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk











