Cranberry Orange Pancakes

Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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!

By Megan Olson

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Recipe Summary

prep:
10 mins
cook:
4 mins
total:
14 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 5.2g; carbohydrates 31.5g; fat 0.5g; sodium 34.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Molly
Rating: 5 stars
07/20/2017
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 is delicious and I loved the burst of tartness from the cranberries. I'm sure mine netted a heavier pancake because of my flour choice but the overall taste was delicious. Thanks Megan for sharing your recipe. Read More
Helpful
(1)

Most helpful critical review

Fran
Rating: 2 stars
04/15/2018
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 sorghum or other non gluten flours you have to whip the egg whites and add xanthan gum and apple cider vinegar to make it palitable! Also should vary the sorghum with another gluten free flour such as rice or corn or millet. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Molly
Rating: 5 stars
07/19/2017
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 is delicious and I loved the burst of tartness from the cranberries. I'm sure mine netted a heavier pancake because of my flour choice but the overall taste was delicious. Thanks Megan for sharing your recipe. Read More
Helpful
(1)
Fran
Rating: 2 stars
04/14/2018
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 sorghum or other non gluten flours you have to whip the egg whites and add xanthan gum and apple cider vinegar to make it palitable! Also should vary the sorghum with another gluten free flour such as rice or corn or millet. Read More
Happy 41
Rating: 5 stars
03/03/2021
No, didn’t make any changes! I haven’t made this yet! Looks yummy! Read More
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