Transfer to a food processor and blend until smooth. Add a little water or more orange juice to thin into a spreadable sauce. Taste and adjust sweetness as needed, adding more maple syrup or stevia extract to taste. Return back to skillet/saucepan and keep warm over low heat until serving.
Place pancakes on a large plate and keep warm in a 200 degree F (93 C) oven until ready for serving - you should have 6 pancakes total (amount as original recipe is written // adjust if altering batch size).
*If subbing maple syrup, stir in with the wet ingredients. And you may need to reduce amount of almond milk added so the batter isn’t too thin. If subbing stevia start with a pinch and go from there.
*Nutrition information is a rough estimate calculated without toppings.