Get the Recipe: Orange Pancakes with Cranberry Syrup
Light and fluffy Orange Pancakes with Cranberry Syrup make the perfect gluten-free Holiday breakfast!
Ingredients
Orange Poppy Seed Pancakes
- 1 cup gluten free Bisquick
- zest of one orange
- 1 tablespoon poppy seeds
- 1 cup buttermilk
- 1/4 cup orange juice
- 1 egg beaten
- 4-5 tablespoons coconut oil for cooking
Cranberry Syrup
- 2 1/4 cups water
- 2 cups white sugar or sweetener of your choice
- 2 cups fresh cranberries
- zest from one orange
Instructions
For the Pancakes:
- In a medium size mixing bowl combine the flour, orange zest, and poppy seeds. Add in buttermilk, orange juice, and egg.
- Combine mixture well.
- Heat a large skillet or griddle over medium to medium high heat.
- Melt one tablespoon of coconut oil. Scoop out the pancake batter with an ice cream scoop.
- Cook pancakes for approximately 1-2 minutes until you see little bubbles form, flip pancakes, cook for about one more minute or until golden brown.
- Add additional oil as needed.
For the Cranberry Syrup
- Combine all ingredients in a small sauce pan and bring to a simmer. Simmer at least 15 minutes until the cranberries have burst. Strain the cranberries from the syrup and simmer for 20 minutes until it has reduced by half.
- Serve syrup warm or room temperature with pancakes or waffles. Garnish with cranberries if desired.
Notes
To reduce sugar content and calories, you could replace the sugar with a different sweetener. Using Splenda instead of sugar reduces the sugar from 108.6 grams to 18.4 grams per 3 pancakes + about 1/4 cup syrup and the calories from 744 per stack to 398. Monkfruit or other substitutes could also reduce these.
Serving: 3 pancakes + about 1/4 cup syrup, Calories: 744kcal, Carbohydrates: 135.5g, Protein: 5.8g, Fat: 21.4g, Cholesterol: 53.2mg, Sodium: 347.8mg, Fiber: 3.2g, Sugar: 108.6g
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