Vegan Cranberry Orange Pancakes
It’s beginning to look a lot like Christmas!
I know, I know, we haven’t even broken out our stretchy pants for Thanksgiving, so why in the heck am I humming Christmas carols? Because, stores! I walked into Costco the other day and was slapped silly by the artificial Christmas trees, decorations, and wrapping paper. I wanted to cover my eyes, but it was too late. The damage had already been done. So…..I bought a big ole’ bag of cranberries and asked the Breakfast King to whip up a batch of cranberry orange pancakes for breakfast.
As usual, he didn’t disappoint me. Those fluffy, tangy, and sweet pancakes were fabulous. So fabulous that after I gobbled them up and had a nice maple syrup sugar buzz going, I hopped into the car and drove over to my favorite garden store to buy the uber amazing Thymes Frasier Fir Christmas candles, counter spray, and soap that I L.O.V.E. to the moon and back. When I got home I lit a candle and had a few more pancakes for lunch. Yes, it was a dreamy day.
If you’ve been searching for the perfect holiday pancake recipe, this is it. There are so many delicious flavors going on in these babies. The fresh cranberries are so tart and tangy, and who doesn’t like a little pucker up feeling for breakfast? The orange is sweet and balances that zingy cranberry flavor, and of course, maple syrup is always the perfect topping to add to hotcakes. Few things sing Christmas like cranberries, and that’s why these fruit filled pancakes are exactly what you’re going to want after checking out what Santa brought you.
How to Make Cranberry and Orange Pancakes
This is an easy vegan pancake recipe that will take you fifteen minutes to whip up. All you’ll need to do is….
Cut the cranberries in half.
Whisk the dry ingredients together in a mixing bowl.
Add the wet ingredients to the dry and stir until just combined.
Fold the cranberries into the batter.
Spoon the batter on the griddle and let those hotcakes bubble and brown.
If you really want to go all out, heat the maple syrup in a small sauce pan and add some cranberries. Cook until the cranberries pop. SO. GOOD!
These cranberry pancakes with orange would also make a wonderful Thanksgiving morning breakfast. And of course, feel free to make them throughout cranberry season, because whenever you start the day with cranberry pancakes you’re creating your own little holiday.
Three things I’m wondering….
What do you like to eat on Thanksgiving morning?
What’s your favorite holiday food?
Do you wear stretchy pants on Thanksgiving like I do?
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
The above links are affiliate links. Any Amazon purchases made through these links help support Veganosity.com at no additional cost to you.
Calories
Fat
Carbs
Protein
Yields Approximately 12 pancakes
A festive, tangy, and sweet pancake recipe that's perfect for the holidays!
15 minPrep Time
4 minCook Time
19 minTotal Time
Save RecipeIngredients
- 1 heaping cup of fresh cranberries + ¼ cup for the syrup – halved
- Dry Ingredients:
- 1 and ½ cups of all-purpose flour
- ½ cup of finely ground corn meal
- 2 teaspoons of baking powder
- 1 teaspoon of sugar
- ½ teaspoon of cinnamon
- 1/8 teaspoon of ground sea salt
- Wet Ingredients:
- 1 ¾ cups of unsweetened almond milk
- 1 cup of apple sauce
- Juice from half of a large orange – approximately ½ of a cup
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of melted coconut oil + more to grease the griddle
- 2 cups of pure maple syrup
Instructions
- Whisk the dry ingredients together in a large mixing bowl until well combined.
- Whisk the apple sauce and almond milk together then add the orange juice, vanilla, and melted coconut oil together and add to the dry ingredients. Stir until just combined. The batter should be thick, but pourable. Add more almond milk if it’s too thick. Fold in one cup of cranberries until evenly distributed.
- Put the maple syrup and cranberries in a small sauce pan and heat on medium-low heat. Stir occasionally until the cranberries pop. Remove from heat.
- Heat a cast iron griddle or a large pan on medium-high heat and evenly spread a thin layer of coconut oil over the surface. If you’re cooking with a non-stick pan you may not need to add the oil. When the griddle is hot use a ladle or a measuring cup (the size depends on how large you want your pancakes) and pour onto the griddle. Cook until the center begins to bubble and the edges are firm then flip them over. Cook until the pancake is golden brown and firm to the touch. Cook approximately two minutes per side.
- If you’re making breakfast for a large crowd, heat the oven at a low temperature and keep them warm until they’re all cooked so you can serve them at once.
- Enjoy!
Comments