Orange Cranberry Pancakes

Orange Cranberry Pankcakes

(These make a lot: enough for a family of five with leftovers for the school week

so if you don’t want that many make half the recipe instead.)


4 cups milk of choice (cow, soy, flax, etc…)

1/4 cup lemon juice

1/3 cup vegan soy free butter

1 tbsp safflower oil (or canola or grapeseed or sunflower or other type you prefer)

2 cups cranberries (fresh or frozen, not dried)

1/2 cup unsweetened orange juice concentrate (frozen is fine)

1/2 cup Agave

2 eggs (or 2 tbsp ground flaxseed mixed with 6 tbsp water or 1/2 cup aquafaba*)

4 cups of your favorite high fiber, high protein gluten free flour blend **

1 tsp salt

5 tsp baking powder

Cooking Instructions:

  1. Preheat a pancake griddle to 350 and grease with preferred method. If using a pan, don’t warm the pan until you’re ready to cook the pancakes and cook the pancakes on medium heat.
  2. Mix the milk with the lemon juice and set aside.
  3. Melt the butter in a microwave for a few seconds and mix it with the oil. Set aside.
  4. In a food processor, chop up the cranberries with the orange juice concentrate and agave. Stir in the milk and the butter with the two eggs. Set aside.
  5. Mix the flour with the salt and baking powder.
  6. Add the wet ingredients to the dry ingredients and mix just until everything is moistened and the batter begins to bubble a bit.
  7. Use a 1/4 cup to pour batter onto the prepared griddle. When the pancake edges are dry and the pancake batter begins to pop little bubbles, turn them over and cook a minute on the other side to complete the pancake.
  8. If making a lot of pancakes to store for the week, put them in single layers on a cooling rack to cool completely before putting them into the fridge. To keep warm for eating, put the pancakes on an oven proof plate in the oven on the lowest temperature setting.

Notes: *Aquafaba is the liquid from a can of chickpeas. To substitute for eggs, use 1/4 cup per egg and whisk until frothy (foamy but still clear and not white like a meringue.)

** See Food FAQs under Ingredients to see some recipes for GF blends