Gluten-Free Cranberry Orange Pancakes

Gluten-Free Cranberry Orange Pancakes made with almond flour and gf ap flour | TheRoastedRoot.net #healthy #breakfast #recipe

Hypothetical situation:

A new year is just around the corner, and per ush, you’ve decided to turn over a new leaf and eat SKUH-WEEE-KEE clean [for a hot minute before you go through an existential crisis and determine in the end it doesn’t matter whether or not you’re a New Years’ Resolution kind of person and go back to your usual (read: fun) habits]. What is your pre-cleanse last meal?

For me? Pancakes.

Duh.

Real fluffy ones.

Ones so good they’ll put you to TEA-YAHS!

Granted, these pancakes are on the healthy end of the pancake spectrum, so there isn’t much to cleanse or detox, but nevertheless: indulgent enough to make you feel satisfied with your pre-rabbit food last meal selection.

Hypothetically speaking.

You guys, though…

I love this stack so hard, I may just have to go out on a limb here and say it’s my favorite pancake recipe I’ve evermadelikeevaaaaaah!

Envision this: cranberry orange muffin, which we all know was your fuh-ave growing up, but in the form of a soft and cuddly pancake that you have no other choice but to shmear in buttah and drench in maple syrup. It is thuh tiiiiiiiits!

Gluten-Free Cranberry Orange Pancakes made with almond flour and gf ap flour | TheRoastedRoot.net #healthy #breakfast #recipe

Now that I’ve sufficiently bro-ed out these pancakes, let’s talk real things.

Made with gluten-free all-purpose flour and almond flour, these provide a nice carb/protein balance. Because the batter is sweetened with pure maple syrup, you can eat these bad boys plain, or do as I do and lather with butter, and/or rinse with pure maple syrup. put dat ish on repeat.

The key here is to be sure to add plenty of orange zest for optimal orange flavor. I used a blood orange, but you can definitely use navel. That’s really all I have to say about that.

Have a fun and safe New Years’ Eve, and I’ll see you in 2016!

Gluten-Free Cranberry Orange Pancakes made with almond flour and gf ap flour | TheRoastedRoot.net #healthy #breakfast #recipe

Gluten-Free Cranberry Orange Pancakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 to 18 small pancakes
Author: Julia
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Ingredients

Instructions

  1. Add the first six ingredients to a mixing bowl and whisk together until well-combined (wet mixture).
  2. Add the remaining five ingredients to a mixing bowl and stir together until combined (dry mixture).
  3. Pour the wet mixture into the bowl with the dry mixture and mix until all the lumps are out.
  4. Heat a skillet to medium-high heat and add enough coconut or grapeseed oil to coat the surface. Measure out 1/4 cup of batter and pour onto the hot skillet. Cook until sides firm up and bubbles raise to the top of the pancake, about 1 minute. Flip and cook on the other side until pancake is cooked through, about another minute or two. Repeat for remaining batter.
  5. Serve with butter and pure maple syrup.

Make good choices

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Comments

  1. Nora (A Clean Bake)

    Up until about 20 seconds ago, I NEVER would have chosen pancakes as my last meal (death row or dietary death row scenario-wise, either way), but now you mayyyy have changed my mind. These pancakes sound like the perfect way to ring in the new year. Happy new year, friend!

    Reply
  2. Sarah @ Making Thyme for Health

    I can’t think of a better way to close out the year than with a stack of these beauties! I’m obsessed with the cranberry orange combo and the texture of these look so puurrfect.

    I hope you have an amazing New Years, love! Cheers to happiness, health and success in 2016!

    Reply
  3. Erin @ The Speckled Palate

    1. Cranberry orange muffins (or cranberry orange SCONES!) are my absolute FAVE this time of year.

    2. Pancakes are also my fave.

    3. I cannot handle how delightful these pancakes look!

    4. Happy New Year, Julia! A job well done!

    Reply
  4. Susan

    Hi Julia … Happy New Year!

    I loved the sound of this pancake recipe, so I whipped them up for breakfast this morning and the batter tasted great … only trouble was, it was extremely thin – like, water thin.

    I make GF pancakes often and I followed the recipe exactly – checked the measurements twice while making it and again after I saw how
    runny the batter was – so I’m not sure what the problem is. Is the wet-to-dry ratio correct?

    Anyway, they tasted really good, but I was disappointed by how thin they turned out – not thick and fluffy at all. I’ll give them another try and will reduce the milk next time and see how they turn out.

    Reply
    1. Julia Post author

      Agggh I’m sorry they didn’t work out, Susan! Definitely sounds like the wet-to-dry ratio was off. Do you use Bob’s Red Mill’s GF 1-to-1 baking flour? It’s what I used in this recipe, and I find it soaks up a bit more liquid than some other GF blends, so I’m wondering if that could be it? I’ll re-work the recipe and see what happened. Did you end up adding more flour to balance out the batter? Happy New Year to you, too!

      Reply

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