Ready for a holiday breakfast that is as delicious as it is easy to make? Well I’ve got a recipe for you!
Aren’t pancakes the best?! My love affair with pancakes goes way back. And truly, what’s not to love about soft, fluffy, pillowy pancakes, loaded up with tangy cranberries and smothered in sweet whipped mandarin butter and maple syrup? The beauty of this recipe is the teff and oat flour combo. Ivory teff flour is amazing, and has a sweet, almost malty flavor to it. And let me tell you, these pancakes are light as a feather with a hefty dose of nutrition as well. 1/4 cup of ivory teff flour has 5 grams of fiber and protein! That means these pancakes have staying power too!
You can get the Maskal ivory teff flour on Amazon, in Ethiopian grocery stores and some grocery stores. You can even buy it directly from The Teff Company (which makes Maskal Teff, and is where I buy my teff flour from). My favorite brand of oat flour is from GF Harvest, which is not only certified gluten-free, but also follow the Purity Protocol. Oh, and if you’re looking for my favorite brand of vanilla to use in these beauties, look no further than Nielsen-Massey Vanilla!
Fluffy Cranberry Pancakes with Sweet Mandarin Butter (gluten-free + vegan)
Description
These pancakes are light and fluffy like pillows, and full of whole grain goodness, loaded with fresh tangy cranberries and topped with sweet whipped mandarin orange butter!
Ingredients
Orange Butter:
1/3 cup vegan butter, softened
1/4 cup powdered sugar
1 tablespoon mandarin orange or tangerine juice (squeezed from 1 tangerine) + zest
Pancakes:
1/2 cup ivory teff flour (68 grams)
1/2 cup GF oat flour (47 grams)
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon xanthan gum
3/4 to 1 cup non-dairy milk, plus additional if needed (oat milk works great!)
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
Zest of 1 mandarin orange
Instructions
Orange Butter: In a bowl, whisk together the margarine, sugar and orange juice concentrate. Whisk until smooth and set aside.
Pancakes: In a medium bowl, whisk together the teff flour, oat flour, sugar, baking powder, xanthan gum, and salt. Add the milk and vanilla, starting with 3/4 cup. Whisk or stir until smooth. You will need to add enough milk so that you have a fairly thick pancake batter. You will probably add close, if not all, of that 1 cup of milk. Stir in the cranberries and mandarin orange zest.
Preheat a cast iron skillet or griddle, greasing well. Scoop batter onto skillet, making pancakes of any size you like. Adjust the heat as necessary. The first batch of pancakes will sometimes require a slightly higher heat than subsequent batches. Flip the pancakes after bubbles begin to appear on the surface and the bottoms brown, about 3 to 4 minutes, depending on the size.
Top pancakes with a scoop of orange butter and a generous drizzle of maple syrup and serve warm.
Notes
Gluten-Free + Vegan
