This gluten free easy, low sugar orange sauce for pancakes is very low in fat and made using fresh oranges. Ready in under 15 minutes.
This easy orange sauce for pancakes makes a delicious, low carb alternative to maple syrup or chocolate sauce. It’s an easy make ahead sauce that’s full of fruity goodness, zesty and lively, perfect to add to a Sunday brunch menu.
How much sugar did I use?
Only 2 tablespoons!
Whenever a recipe contains sugar I always try to keep it to the minimum and this orange sauce recipe is no exception. This sauce contains lots of natural sweetness as it uses not just fresh orange juice but also orange pulp (which also helps to thicken it naturally). And not just 1 orange but 3!
There is no orange juice from the carton and no marmalade yet the sauce has distinct bitter sweet marmalade notes. Thanks to a simple little trick!
How to prepare the oranges
It only takes 2-3 minutes to produce this marmalade effect and it’s definitely worth doing! Just peel the oranges, cut into slices, sprinkle with sugar and fry for 1 minute on each side in a little butter. The oranges will release juice which will turn into caramelised syrup creating a quick and easy savoury marmalade effect (see Instructions below).
These photos give a better idea of how this works.
How to make low carb orange sauce for pancakes
Once you’ve prepared the oranges (see above) transfer the slices, along with the syrup from the frying pan, into your blender. Add the juice of the remaining orange and puree until silky smooth. Then pour the mixture into a saucepan and heat up. Melt the remaining butter and combine with the corn flour.
Add this mixture into the sauce, along with the remaining sugar, lemon juice and orange zest. Simmer the sauce for 5 minutes stirring often.
How to make this healthy orange sauce for pancakes super smooth
As there is lots of fruit pulp in this orange pancake sauce you will need a good blender to get it silky smooth. I used my fantastic Optimum VAC2 Air Vacuum Blender but you can use another good blender (an ordinary stick blender won’t do). (If you are looking for a new blender you may like to read my Optimum blender review and scroll down to get my Special Readers Offer).
This orange butter sauce may thicken after a while so just squeeze in a few drops of orange juice to get the consistency you want. Keep refrigerated for up to 3 days.
More pancake sauce recipe ideas
You may also like this collection of 18 healthy, easy vegetable breakfast recipes.
*This post contains affiliate links. All opinions are my own.
Low Sugar Easy Orange Sauce
- 3 large oranges seedless
- 2 tbsp sugar
- 1.5 tbsp butter
- ½ tsp corn flour or plain/gluten free flour
- 1 tsp lemon juice
- Zest of half an orange
- Start by peeling 2 oranges. Using a sharp knife cut the ends off, then stand the orange on one end and slice the skin off downwards all the way around (ensuring you are also removing the white skin around the orange). Cut each orange horizontally into 4 round slices. Sprinkle each slice (both sides) with a little sugar (1 tablespoon should be enough for the whole lot).
- Using a large non-stick pan (such as a crepe pan) heat up 1 teaspoon of butter, place the orange slices in the pan and fry over a medium heat for 1 minute on each side (the butter, sugar and juice will start caramelising and bubbling up). Quickly transfer the oranges along with the sticky juice into a blender, add the juice of the remaining orange (some of the pulp can go in too) and blitz the mixture until very smooth (you'll need a good blender for this).
- Transfer the mixture into a saucepan and heat up. Soften the remaining butter (1 teaspoon) in the microwave (this will take a few seconds), then combine it with the flour and stir. Add this mixture into the sauce and bring to boil whisking all the time. Lower the heat, add the remaining 1 tablespoon of the sugar, the lemon juice and orange zest. Simmer for 5 minutes stirring often (use a whisk).
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