Sunday, November 29, 2015

Cranberry Sauce Pancakes ~ Grain-free and oil-free!

Greetings my lovelies! I am very happy to be here with you today. I hope your Thanksgiving was wonderfully healthy and filled with joy and love! It's been a long time since I posted, I know. We're still working on the new and improved website design and it's so close to being done… but we're not quite there yet. There are always glitches when moving from one platform to another and sometimes the two different platforms just don't play nice together! But we are getting there…

So, I have a question for you. Do you have any leftover cranberry sauce sitting in your fridge? I did! Not anymore, though. I love coming up with fun and creative ways to use leftovers. And these pancakes were just perfect this morning. I used a version of my basic, vegan, oil-free, gluten-free pancakes and it was so easy. If you are gluten-free and vegan, buckwheat flour should always be a staple in your cupboard. It is so versatile and has a powerful nutritional profile.

You can use any kind of cranberry sauce for this, but maybe not the canned cranberry jelly. That would be weird. It's so much fun to eat these, because every so often you get a luscious, tart pop of cranberry sauce and sometimes even a berry if you have made or used a sauce that is not completely blended. Yum!


~ dry
  • 1½ cups light buckwheat flour (you could certainly use regular buckwheat but when made with this flour the result is prettier :)
  • 3 TBS tapioca starch
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • zest of one organic orange
~ wet
  • 1¼ cups unsweetened plant-based milk
  • ½ cup unsweetened applesauce
  • ½ cup cranberry sauce
  • ¼ cup orange juice
  • 3 TBS pure maple syrup

  1. Mix all dry ingredients together.
  2. Mix wet ingredients (EXCEPT cranberry sauce) in a separate bowl or measuring cup.
  3. Add wet to dry and whisk well to combine.
  4. Next fold in the cranberry sauce. You don't want to mix it in completely, so just gently stir it in.
  5. Drop by ¼ cup onto a non-stick skillet over medium heat (an ice cream scoop works great to keep them all the same size). Flip when bubbles appear and the edges are a bit dry and cook a few more minutes until set.

Makes a lot… I think it was about 16. Sorry, I didn't count before some were gobbled up!

Healthy trails,

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