Ingredients
- 1 whole orange washed, peel left on, seeds removed
- 3 large eggs
- 1/3 cup granulated sweetener e.g., erythritol or monk fruit
- 1 cup pancake mix “just add water” type; about 400 kcal per cup
Method
- Preheat oven to 350°F (175°C). Lightly grease your mini bundt molds (2-inch size).
- In a blender, combine the chopped orange, eggs, and sweetener. Blend until completely smooth.
- Add the pancake mix to the blender and blend again just until combined.Pro Tip: Blend only for 5–10 seconds after adding the mix. Over-blending once flour is added can make the cakes tough and chewy.
- Pour the batter into the prepared molds, filling each about 2/3 full.
- Bake for 12–16 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the molds for 5–7 minutes, then gently remove and cool completely on a wire rack.Pro Tip: Cooling briefly in the mold helps them set so they don’t break when you turn them out.
Nutrition
Notes
Remove the seeds: Seeds are the #1 cause of bitterness—double check before blending.
Don’t overfill: Fill molds only 2/3 full to prevent sinking and overflow.
Don’t overblend after flour: Once pancake mix is added, blend only until it disappears to avoid a tough texture.
Storage: Store cooled cakes in an airtight container at room temperature up to 3 days or in the fridge up to 5 days. Freeze up to 3 months and thaw at room temp.
Swaps: Swap orange for lemon/lime/grapefruit (remove seeds; expect more tang). If replacing pancake mix with flour, add leavening (1 cup flour + 1 tsp baking powder + 1/4 tsp salt).