Good morning guys and Happy Pancake Sunday!
The recipe I want to share with you today is an idea I’ve had for while now. Warm and fluffy orange cream pancakes, that you would never guess to be gluten-free, chocked full of dried sweetened cranberries. The warm syrup I chose to drizzle over them is a cinch to make and it will also give you a chance to use up all those cranberries leftover from the holidays…what, you mean I’m the only one who still has those?
Guess that’s what I get for buying three pound bag!
Regardless of any produce hoarding tendencies, this is a recipe you’ll definitely want to try!
Cranberry Orange Pancakes (Gluten Free)
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Keywords: coconut flour cranberries orange zest pancakes
Ingredients (Serves 1 hungry person)
- 1/2 cup brown rice flour
- 1 Tablespoon coconut flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg white, whisked until foamy
- 1/2 cup + 2 Tablespoons almond milk
- Juice of 1 orange (approximately 1/3 cup)
- 1/2 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 Tablespoon sweetener of choice (optional)
- 1 teaspoon orange zest
- 1/4 cup dried sweetened cranberries
1. Heat a non-stick skillet over medium heat and coat with cooking spray.
2. In a medium-sized bowl, combine all of your dry ingredients and whisk together to break up any lumps from the coconut flour.*
3. In a separate bowl, add the egg white and beat with a wire whisk until foamy (about 30 seconds to a minute).
4. Add orange juice, almond milk, vanilla, and melted coconut oil to the beaten egg white and stir to combine.
5. Add wet ingredients to dry ingredients and stir well.
6. Fold in dried cranberries and orange zest.
7. Transfer batter to skillet to make 4 medium-sized pancakes.
8. Cook 4-5 minute per side or until you can start to see the under side edges turning golden brown (batter will not bubble).
9. Serve with warm cranberry-orange syrup (recipe to follow).
*If you don’t have access to coconut flour, you can omit it and cut the almond milk down to only 1/4 cup OR if you don’t want to miss out on the wonderful coconutty flavor in the recipe, you can throw some unsweetened shredded coconut in the batter when you add the cranberries and orange zest.
A couple of minutes later, I got a familiar whiff of citrus cream cookies. After dismissing the momentary thought that I was having a stroke, I bent down and sniffed the pancakes and realized…
THEY SMELL JUST LIKE COOKIES!!!
It’s ok if you’re drooling because I was then and after typing that I am again! 😉
As much as I could’ve just picked these babies straight off the griddle and started eating them like giant cookies, I just knew this syrup was going to be a winner!
Cranberry-Orange Pancake Syrup
Prep Time: 2 minutes
Cook Time: 5 minutes
Keywords: fresh cranberries maple syrup
Ingredients (Serves 1 hungry person)
- 1/2 cup fresh cranberries (or thawed from frozen)
- 1/4 cup water
- 1 Tablespoon pure maple syrup (or more depending on tastes)
- 1/4 teaspoon cinnamon
- 1/2-1 teaspoon orange zest
1. Heat a pot over high heat.
2. Add cranberries and water, cover, and allow to steam for 4-5 minutes or until the cranberries start to “pop”
3. Drain all but about 1 Tablespoon of water from the cranberries and transfer to a mini food processor, blender, or magic bullet.
4. Add maple syrup, cinnamon, and orange zest
5. Blend until smooth, adding more water to thin if necessary.
Anyone care for a bite of some warm saucy
Any other holiday food hoarders out there?
I won’t even talk about the 10 can stash of canned pumpkin I still have!
Have you guys checked out RECIpage yet?
I just searched “pancakes” and it pulled up THIS…looks like I’m gonna be busy drooling over food porn for the rest of the day!