Orange-Toffee Pancakes

Gluten Free
Health score
1%
Orange-Toffee Pancakes
15 min.
4
443kcal

Suggestions


Start your day on a sweet note with these delightful Orange-Toffee Pancakes! Perfectly gluten-free and ready in just 15 minutes, this recipe is a fantastic choice for breakfast, brunch, or any morning meal that calls for a touch of indulgence. Imagine fluffy pancakes infused with the zesty brightness of orange and the rich sweetness of milk chocolate-covered toffee chips. Each bite is a heavenly combination of flavors that will leave you craving more.

These pancakes are not only quick to prepare but also pack a satisfying punch with 443 calories per serving, making them a hearty option for those busy mornings. The addition of orange marmalade and fresh orange juice creates a luscious syrup that perfectly complements the pancakes, elevating your breakfast experience to a whole new level. Whether you're cooking for family or treating yourself, these pancakes are sure to impress.

Gather your ingredients and get ready to whip up a batch of these scrumptious Orange-Toffee Pancakes. They are a delightful way to brighten your morning and bring a smile to your face. So, why wait? Dive into this delicious recipe and enjoy a taste of sunshine with every bite!

Ingredients

  • cup milk 
  • tablespoons vegetable oil 
  •  eggs 
  • 0.3 cup toffee chips 
  • tablespoon orange zest grated
  • cup orange marmalade 
  • tablespoons orange juice 
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with vegetable oil if necessary.
  2. In medium bowl, stir Bisquick mix, milk, oil and eggs until blended. Gently stir in toffee chips and orange peel. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook until golden.
  3. In 1-quart saucepan, heat syrup ingredients over medium heat about 1 minute, stirring occasionally, until marmalade is melted and mixture is warm.
  4. Serve pancakes with syrup.

Nutrition Facts

Calories443kcal
Protein4.65%
Fat33.95%
Carbs61.4%

Properties

Glycemic Index
35.25
Glycemic Load
8.27
Inflammation Score
-3
Nutrition Score
6.9000000150307%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
1.52mg
Naringenin
0.27mg
Myricetin
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:442.57kcal
22.13%
Fat:17.33g
26.66%
Saturated Fat:6.92g
43.24%
Carbohydrates:70.51g
23.5%
Net Carbohydrates:69.76g
25.37%
Sugar:64.6g
71.78%
Cholesterol:109.66mg
36.55%
Sodium:126.01mg
5.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.34g
10.67%
Vitamin C:12.29mg
14.9%
Vitamin B2:0.22mg
13.14%
Calcium:128.27mg
12.83%
Vitamin K:13.32µg
12.68%
Selenium:8.58µg
12.25%
Phosphorus:117.16mg
11.72%
Vitamin A:526.14IU
10.52%
Vitamin B12:0.55µg
9.11%
Vitamin D:1.11µg
7.41%
Vitamin E:1.06mg
7.07%
Vitamin B5:0.63mg
6.35%
Folate:22.21µg
5.55%
Potassium:190.2mg
5.43%
Vitamin B6:0.1mg
4.97%
Copper:0.1mg
4.8%
Vitamin B1:0.06mg
4.12%
Zinc:0.6mg
4%
Magnesium:14.08mg
3.52%
Iron:0.55mg
3.05%
Fiber:0.74g
2.98%
Manganese:0.03mg
1.34%