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!