Cranberry Orange Pancakes

By Megan Olson
January 28, 2016
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Author Notes: Wake up to these comforting Cranberry Orange Pancakes! Light as crepes, filling as pancakes this citrus infused stack made with Greek yogurt is packed with vitamins C & E and fiber. A holiday inspired favorite!Megan Olson

Makes: 8

  • 1 cup sorghum flour
  • 1 large egg white
  • 1/2 cup unsweetened almond milk or milk of preference
  • 1 tablespoon low sugar orange juice
  • 1 teaspoon orange zest
  • 2 teaspoons sweetener of choice such as truvia
  • 1/8 teaspoon ground nutmeg
  • 1 cup frozen cranberries, thawed
  1. Spray a large skillet with nonstick cooking spray & bring to medium-high heat
  2. In a bowl, combine all ingredients except cranberries
  3. Mix the batter well then gently fold in cranberries
  4. Reduce heat to medium
  5. Pour 1/4 cup batter onto skillet to form pancakes
  6. Cook 2-3 minutes until lightly browned & slightly bubbling (these will cook fast) then flip to cook another 2-3 minutes more
  7. Remove from skillet & cool on a cooling rack
  8. Serve immediately

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