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5.0 from 3 votes

Cranberry Sauce Pancakes (gluten free)

Use your leftover homemade cranberry sauce from your holiday gatherings in these delicious gluten-free pancakes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 Pancakes
Calories: 149 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Mix the wet ingredients in a bowl until well-combined.
  2. Mix the dry ingredients in a separate bowl.
  3. Mix the wet and the dry together (Note: add a little more almond milk or cranberry sauce if the batter is very thick).
  4. Heat a skillet to medium, and add enough oil to lightly coat the bottom.
  5. Meaure out 1/8 to ¼ cup of pancake batter and pour it in the skillet
  6. Allow pancakes to cook until sides firm up and small bubbles form in the batter.
  7. Flip and cook an additional 30 seconds to 1 minute or until cooked through
  8. Serve with cranberry sauce on top. Yum! Eat it like a taco. Perhaps with peanut butter.

Nutrition Information

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

% 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.