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
