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
Continue After Advertisement
Ingredients
-
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
Directions
-
Spray a large skillet with nonstick cooking spray & bring to medium-high heat
-
In a bowl, combine all ingredients except cranberries
-
Mix the batter well then gently fold in cranberries
-
Reduce heat to medium
-
Pour 1/4 cup batter onto skillet to form pancakes
-
Cook 2-3 minutes until lightly browned & slightly bubbling (these will cook fast) then flip to cook another 2-3 minutes more
-
Remove from skillet & cool on a cooling rack
-
Serve immediately
See what other Food52ers are saying.