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.
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.
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!
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
Add the first six ingredients to a mixing bowl and whisk together until well-combined (wet mixture).
Add the remaining five ingredients to a mixing bowl and stir together until combined (dry mixture).
Pour the wet mixture into the bowl with the dry mixture and mix until all the lumps are out.
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.
Serve with butter and pure maple syrup.
Make good choices