Cranberry Sauce Pancakes (gluten free)
Use your leftover homemade cranberry sauce from your holiday gatherings in these delicious gluten-free pancakes!
Servings: 8 Pancakes
Calories: 149kcal
Ingredients
For the Cranberry Sauce Pancakes
- 1.5 cups brown rice flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup almond milk
- 2 eggs lightly beaten
- 1/3 cup homemade cranberry sauce
For Serving
- Cranberry sauce
- Maple Syrup
Instructions
- Mix the wet ingredients in a bowl until well-combined.
- Mix the dry ingredients in a separate bowl.
- Mix the wet and the dry together (Note: add a little more almond milk or cranberry sauce if the batter is very thick).
- Heat a skillet to medium, and add enough oil to lightly coat the bottom.
- Meaure out 1/8 to ¼ cup of pancake batter and pour it in the skillet
- Allow pancakes to cook until sides firm up and small bubbles form in the batter.
- Flip and cook an additional 30 seconds to 1 minute or until cooked through
- Serve with cranberry sauce on top. Yum! Eat it like a taco. Perhaps with peanut butter.
Nutrition
Serving: 1pancake (of 8) | Calories: 149kcal | Carbohydrates: 38g | Protein: 4g | Fat: 2g | Fiber: 2g | Sugar: 4g