2 Serves
30 Mins
25 g
196 g
18 g
In a large mixing bowl, combine the wet ingredients (eggs, milk, or water) and one tablespoon of fresh tangerine juice using a whisk.
Ingredients, vitamins, and health benefits
Tangerine
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
202 µg / 400 µgCalcium
382 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
203 mg / 420 mgPhosphorus
1895 mg / 1,250 mgPotassium
907 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
19 g / 28 gSugar
43 g / 50 gSaturated Fat
10 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
177 gAlcohol
0 g
Gradually incorporate the dry pancake batter mix and the zest of the tangerine into the wet mixture, stirring until all clumps are removed.
Stir in the honey until fully integrated into the batter, then allow the mixture to rest for 10 minutes to hydrate properly.
Heat a large skillet over medium-low heat and lightly grease the surface with a small amount of butter or coconut oil.
Spoon small portions of batter into the skillet, cooking three at a time for 5 to 7 minutes until bubbles form, then carefully flip and cook for an additional 3 minutes.
Pancake Batter Mix
Honey
Butter
Coconut Oil
Vitamin A
1 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
202 µg / 400 µgCalcium
382 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
203 mg / 420 mgPhosphorus
1895 mg / 1,250 mgPotassium
907 mg / 4,700 mgSodium
Fiber
19 g / 28 gSugar
43 g / 50 gSaturated Fat
10 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
16
g33
g9
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgAlcohol
0 g