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D-Olaf Orangesicle Pancakes

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Total Time (minutes)
30
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 15 minutes
Calories Per Serving: 325
Nutrients

Nutrition Facts

3 pancakes, 1 tablespoon almonds

Amount per serving
Calories 325 Calories from fat: 110
% Daily Value*
Fat 12 g 16 %
Saturated 2 g 11 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 4 g %
Cholesterol 93 mg 31 %
Sodium 597 mg 26 %
Potassium 491 mg 10 %
Carbohydrate 47 g 17 %
Fiber 6 g 22 %
Sugars 15 g
Protein 11 g
Vitamin A 4 %
Vitamin C 35 %
Calcium 6 %
Iron 8 %
Thiamin 10 %
Vitamin B6 15 %
Phosphorus 8 %
Magnesium 10 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • ¼ cup slivered almonds
  • 2 oranges, zested and juiced (about 2 tablespoons zest and 2/3 cup juice) plus additional zest for garnish (optional)
  • 2 large eggs
  • 2 ripe DOLE® Bananas plus additional slices for garnish (optional)
  • 1 cup white whole wheat flour
  • ¼ cup vanilla almond milk yogurt plus additional for garnish (optional)
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1½ tablespoons natural buttery spread with olive oil
  • Powdered sugar for garnish (optional)

Directions

  1. Toast almonds in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. Purée orange zest and juice, eggs, bananas, flour, yogurt, baking powder, baking soda and vanilla extract in a blender on high until smooth. Makes about 3 cups.
  3. Heat ½ tablespoon buttery spread on a griddle or in a large skillet over medium heat. Pour batter onto griddle using ¼-cup measuring cup to make 4 pancakes; cook 5 minutes or until golden brown and set, turning once. Repeat twice with remaining 1 tablespoon buttery spread and batter. Makes about 12 pancakes.
  4. Serve pancakes topped with almonds garnished with yogurt, orange zest, banana slices and/or powdered sugar, if desired.

Chef Tip: Prepared pancakes can be cooled, then stacked between waxed paper and frozen in a freezer-safe zip-top plastic bag for up to 1 month. To reheat frozen pancakes, cook pancakes in stacks of 3 on a microwave-safe plate, uncovered, for 1½ minutes or until hot.

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D-Olaf Orangesicle Pancakes Prep Time:15 minutes Cook time:30 minutes Serves: 4
Nutrition facts: 325 Calories, 12 grams fat
Ingredients: ¼ cup slivered almonds, 2 oranges, zested and juiced (about 2 tablespoons zest and 2/3 cup juice) plus additional zest for garnish (optional), 2 large eggs, 2 ripe DOLE® Bananas plus additional slices for garnish (optional), 1 cup white whole wheat flour, ¼ cup vanilla almond milk yogurt plus additional for garnish (optional), 1½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 1½ tablespoons natural buttery spread with olive oil , Powdered sugar for garnish (optional), Directions:Toast almonds in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.Purée orange zest and juice, eggs, bananas, flour, yogurt, baking powder, baking soda and vanilla extract in a blender on high until smooth. Makes about 3 cups.Heat ½ tablespoon buttery spread on a griddle or in a large skillet over medium heat. Pour batter onto griddle using ¼-cup measuring cup to make 4 pancakes; cook 5 minutes or until golden brown and set, turning once. Repeat twice with remaining 1 tablespoon buttery spread and batter. Makes about 12 pancakes.Serve pancakes topped with almonds garnished with yogurt, orange zest, banana slices and/or powdered sugar, if desired.Chef Tip: Prepared pancakes can be cooled, then stacked between waxed paper and frozen in a freezer-safe zip-top plastic bag for up to 1 month. To reheat frozen pancakes, cook pancakes in stacks of 3 on a microwave-safe plate, uncovered, for 1½ minutes or until hot.