Irresistible cranberry orange pancakes made with gluten free flour
One of my favourite fruits to nibble on during the wintertime has to be cranberries. I’m quite partial to the dried version of the fruit, however, I do like to make myself a big batch of cranberry sauce and add a small heaping to my waffles or pancakes.
Today while I was out doing some grocery shopping, I made a mental note of any new findings. As you know when it comes to going dairy/gluten free, more often then not, you’ll find lot of new items that you may not have already seen in the supermarket.
I don’t know about you guys but I find especially around the holiday/festive season some really good must haves. I’m always on the hunt for a good gluten free flour blend – one that isn’t too drying and is a very good replica of the conventional flour. Although independent flours such as sorghum and buckwheat are great I personally find them slightly drying and limited in what I can make due to its thick density.
I want a flour blend that can yield a light, fluffy texture for a number of recipes.
For my cranberry orange pancake recipe I used this gluten free flour blend by a company called cloud 9 which has a small number of flour/starches combined together. It promises to lend a cup for a cup replacement and so far I would say this is true to its word.
Like most gluten free flours, of course the taste is never quite the same as conventional flour. However, taste buds aside I think with careful planning this one could be a keeper. In all I would say that the pancakes came out reasonably well. The correct amount of ratio of liquid to flour was used which made a difference to the end result.
- 1 cup of gluten free flour blend (I used Cloud 9)
- 1 cup of almond milk
- 1 large egg (free range)
- 1 tsp of baking powder
- ¼ tsp of baking soda
- 1 tsp of vanilla
- 2 tbsp of coconut sugar (can use agave, maple syrup)
- **coconut oil
- To make the cranberry orange sauce
- 1 cup of cranberries
- ⅓ cup of orange juice
- 1 tsp of orange zest
- 2 tbsp of water
- ⅓ cup of coconut sugar (or other GI sweetener
- Crack the egg in a bowl and whisk in a bowl.
- Add all of the dry ingredients in a separate bowl and make a small well in the middle. Add the wet ingredients to the well and mix with a wooden spoon until a smooth batter is present.
- Alternatively you can skip the above steps and add all of the ingredients to the blender and blitz into a smooth lump less batter.
- Heat a crepe pan with coconut oil and ladle the pan with some of the batter.
- Once the first side is golden flip over to the other side and repeat.
- Keep ladling the batter on until it is finished, doing the two steps above.
- Prepare the cranberry orange sauce by blitzing half of the cranberries with the orange juice, water and sugar.
- Once done, pour the mixture into a saucepan along with the remaining cranberries.
- On low heat-medium stir constantly until the sauce becomes thick
- Serve accordingly.