Resist the urge to be plain – especially when it comes to your breakfast. Variations and toppings are always welcome, and this gluten-free pancakes recipe takes the (pan)cake with the addition of dried and fresh cranberries and orange zest. Traditional maple syrup is a good fallback topping, but you might also love them smothered in almond butter and a sprinkle of cinnamon. Or, make a dessert of your cranberry pancakes and top them with whipped coconut cream. However you serve them, they’re a (flap)jackpot!
1 cup gluten-free flour (like my Morselicious Mix)
3 chia-flax eggs
1/3 cup unsweetened vanilla almond or cashew milk
1 Tbsp. vanilla
1/3 cup dried cranberries
1/3 cup fresh cranberries
Pinch sea salt, optional
Pinch stevia, optional
Coconut oil, for cooking
- In large bowl or blender, whip or blend “eggs,” milk and vanilla. Then add flour into the batter. Gently stir in cranberries and orange zest. Add pinches of salt or stevia, if desired.
- In griddle or skillet or medium-high heat, add coconut oil. Once heated, spoon desired batter amount into pan. Flip once edges begin to bubble.
- Repeat with remaining batter.
- Serve with your favorite toppings, such as fruit, nut butter, whipped coconut cream or additional cranberries.