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Cranberry Orange Pancakes

Megan Olson

"Wake up to these comforting cranberry orange pancakes! As light as crepes and as filling as pancakes, this citrus-infused stack is a holiday-inspired favorite!"
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14 m servings 149 cals
Original recipe yields 4 servings

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  1. Mix sorghum flour, almond milk, egg white, orange juice, stevia sweetener, orange zest, and nutmeg together in a bowl. Fold cranberries gently into the batter.
  2. Spray a large skillet with cooking spray; heat over medium-high heat. Reduce heat to medium; pour 1/4 cup batter into the skillet. Cook until bubbles start to form and bottom is lightly browned, 2 to 3 minutes. Flip and cook for 2 to 3 minutes more. Transfer to a cooling rack. Repeat with remaining batter.

Nutrition Facts

Per Serving: 149 calories; 0.5 g fat; 31.5 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 34 mg sodium. Full nutrition

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I made it almost exactly as written and i have to say it was less than wonderful. My only change was to have dried cranberries instead of frozen and i soaked them overnight. I think when using...

07.12.17 ~ I thoroughly enjoyed this version of a pancake, although I changed the flour. I didn't have nor have ever used sorghum flour. I replaced it with King Arthur's® AP flour. The taste ...