Make these Cranberry Orange Cornmeal Pancakes with Spiced Cranberry Maple Syrup
I’m kind of cranberry crazy right now. I’m not talking about the can of thick, red jello added to the Thanksgiving table as an afterthought (although, as my friend Sarah likes to point out, the can indentations in the gel are so decorative). I mean the real berries–red and tart and full of health benefits. Fresh cranberries are in season and they are cheap! I found a two pound bag of cranberries at Costco for $2.99.
Cranberries are packed with antioxidants and phytonutrients. They are also low in calories, high in vitamin C, and are loaded with proanthocyanidins, a compound which helps keep bacteria from sticking together in your digestive tract–leading to better digestive health from your stomach to your urinary tract. What’s more, cranberries have anti-inflammatory properties that can help reduce cavity formation and of course, keep those fiery joints calm and cool.
Like our other pancakes, these make a great post-run breakfast. They aren’t too sweet, and the addition of flax, apple cider vinegar, and coconut oil boost the overall anti-inflammatory properties of the pancakes.
The spiced cranberry maple syrup is really a bonus recipe. It’s great on the pancakes, but it would be equally nice poured over a fresh biscuit or maybe served as a dipping sauce for a pumpkin scone. Tonight, I re-purposed the leftover syrup as a marinade for tempeh, which I roasted and put into some pretty delicious wraps. (I’ll have that recipe up next week–just in case you have leftovers, too!)
Makes 10 pancakes
- 1 cup soy or almond milk
- 1 teaspoon apple cider vinegar
- 1/2 cup orange juice
- 3 tablespoons coconut oil, melted
- 1 flax egg (1 tablespoon whole flax seed, ground and whisked with 3 tablespoons water)
- 1 1/2 cups fresh cranberries, coarsely chopped
- 1/4 cup sugar
- zest of one lemon or orange
- 1 cup gluten free all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Coconut oil for greasing griddle
- Toasted pecans (optional)
- In a medium bowl, whisk together flour, cornmeal, xanthan gum, baking powder, baking soda, and salt.
- In a small bowl, whisk together “milk” and apple cider vinegar. Let sit for five minutes to sour.
- In another small bowl, combine chopped cranberries, sugar, and lemon or orange zest.
- In a large bowl, whisk together soured “milk,” orange juice, melted coconut oil, and flax egg.
- Fold dry ingredients into wet ingredients until just combined. Add sugared cranberries and fold until combined.
- Heat griddle to 350 degrees (or a non-stick skillet over medium heat). Using a half-cup measure, drop batter onto greased surface. Cook until edges are dry, bubbles form in the center, and underside is toasty brown. Flip and cook until underside is brown.
- Serve with spiced cranberry maple syrup and toasted pecans.
Spiced Cranberry Maple Syrup
- 2 cups fresh cranberries
- 1/2 cup apple cider or apple juice
- 3/4 cup maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon vegan butter (I used Earth Balance)
- 1 teaspoon vanilla extract
Spiced Cranberry Maple Syrup Instructions
- Add cranberries, cider, maple syrup, and pumpkin pie spice to a medium, non-reactive pan (DO NOT use aluminum! Your berries will turn greenish black).
- Bring mixture to a boil. Boil rapidly until berries begin to pop (you will hear them).
- When berries pop, boil for another two minutes. Remove from heat and add vegan butter and vanilla. Serve warm over pancakes (or biscuits or scones or anything else you think it would taste nice with).
One cup of whole wheat or white whole wheat flour can replace the gluten free all purpose flour and xanthan gum. (NOT gluten free). Substitute oat flour (certified gluten free if you need for it to be) for GF all purpose flour.
As you think about your Thanksgiving week menu, consider making these cranberry orange cornmeal pancakes and don’t forget the spiced cranberry maple syrup.