Citrus Pancakes with Honey “Butter”

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 6 servings coconut oil for cooking
• 1  eggs 
• 0.5 cup honey divided
• 1  lemon zest 
• 0.8 cup florida orange juice 
• 1 pinch sea salt 
• 0.8 cup pastry flour whole-wheat
• 0.3 cup cornmeal yellow finely

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• mixing bowl

Directions

1. Preheat a large sauté pan or griddle over medium-low heat.In a medium-sized mixing bowl, combine the orange juice, 1/4 cup honey, lemon zest and egg. Use a whisk to make sure ingredients are mixed well.In separate mixing bowl, combine the flour, cornmeal, baking powder and salt.
2. Add the dry ingredients to the wet ingredients using a whisk to make sure mixture is combined.In a small bowl, combine the softened dairy-free margarine or coconut oil and remaining honey, and set it in the refrigerator to firm up.
3. Add a small amount of vegetable oil to a preheated pan or griddle. Using a 1/4 cup measure for each pancake, carefully pour the batter into pan or griddle.Cook pancakes until they start to bubble on the uncooked side, about 2 to 3 minutes. When the bubbles start to appear, flip each pancake in the pan, and let them cook for another 1 to 2 minutes. Repeat the cooking process until all of the pancake batter is cooked. Keep the pancakes warm on a cookie sheet in a 200°F oven until you are ready to serve them.
4. Serve the pancakes warm with the honey “butter.”