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 PancakesPrint
- 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