Honeyed orange & polenta pancakes

Too many pancake recipes to choose from but this is one of note, from the Abel & Cole: How to Eat Brilliantly Every Day cookbook.   Honeyed orange & polenta pancakes   A delicious, gluten- and dairy-free take on classic American-style pancakes.   4 egg whites 100g polenta 150g orange juice (plus zest if using fresh juice) 2 tsp baking powder 2 tsp ground cinnamon 2 tbsp honey or maple syrup, plus extra for serving A gloss of oil, for cooking A pinch of sea salt   Whip the eggs whites with a. pinch of salt until stiff, glossy and meringue-like.   Gently fold the polenta, orange juice and zest (if using), baking powder, cinnamon and 2 tbsp honey or maple syrup in with the whipped egg whites.   Set a large frying pan over a medium heat. Add enough oil to lightly coat the base of the pan. Dollop 1-2 tbsp of the batter into the pan per pancake – you can cook 2-3 at a time.   Gently fry until golden on each side, 1-2 mins per side.   Delicious with honey or maple syrup and fresh orange segments.   Photo by the wonderful

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% Daily Values based on a 2,000 calorie diet

Step 1

Whip the eggs whites with a. pinch of salt until stiff, glossy and meringue-like.

Step 2

Gently fold the polenta, orange juice and zest (if using), baking powder, cinnamon and 2 tbsp honey or maple syrup in with the whipped egg whites.

Step 3

Set a large frying pan over a medium heat. Add enough oil to lightly coat the base of the pan. Dollop 1-2 tbsp of the batter into the pan per pancake – you can cook 2-3 at a time.

Step 4

Gently fry until golden on each side, 1-2 mins per side;

Step 5

Delicious with honey or maple syrup and fresh orange segments.