Cranberry Sauce Pancakes (gluten free)
User Reviews
5.0
3 reviews
Excellent
Cranberry Sauce Pancakes (gluten free)
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Use your leftover homemade cranberry sauce from your holiday gatherings in these delicious gluten-free pancakes!
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Ingredients
For the Cranberry Sauce Pancakes
- 1.5 cups brown rice flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup almond milk
- 2 eggs lightly beaten
- 1/3 cup homemade cranberry sauce
For Serving
- cranberry sauce
- maple syrup
Instructions
- Mix the wet ingredients in a bowl until well-combined.
- Mix the dry ingredients in a separate bowl.
- Mix the wet and the dry together (Note: add a little more almond milk or cranberry sauce if the batter is very thick).
- Heat a skillet to medium, and add enough oil to lightly coat the bottom.
- Meaure out 1/8 to ¼ cup of pancake batter and pour it in the skillet
- Allow pancakes to cook until sides firm up and small bubbles form in the batter.
- Flip and cook an additional 30 seconds to 1 minute or until cooked through
- Serve with cranberry sauce on top. Yum! Eat it like a taco. Perhaps with peanut butter.
Nutrition Information
Show Details
Serving
1pancake (of 8)
Calories
149kcal
(7%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
2g
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8Pancakes
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1pancake (of 8) | |
| Calories | 149kcal | 7% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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