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