I was in the mood for "something cranberry" for breakfast (no big shock here I suppose). Since it was nippy (in the 20s), I decided something warm would be nice, too. I made a triple batch of my Cranberry Orange Sauce a couple days ago and had that available to use in my concoction as well. I decided to make a No-Flip Cranberry Pancake for breakfast. I love, love, love my No-Flip Buttermilk Berry Pancakes that I make with fresh strawberries and blueberries and top with whipped cream during the spring and summer months.
I decided to make a Cranberry Walnut pancake version so it would be like eating pancakes and cranberry bread all rolled into one! I coarsely chopped cranberries in my little Magic Bullet and folded them into my pancake batter along with some finely chopped walnuts. I had an open bag of little frozen wild blueberries in the freezer, so I scattered a few of those on top as well before popping the pancake into the oven. Making pancakes is so much more enjoyable with my no-flip recipe. Just mix, pour and bake and then slice into wedges and serve. No more standing over the stove waiting for the magical bubbles to appear to let you know its time to flip and then having the first batch cold by the time the last batch is ready. They all go into the oven together and come out at the same time.
I made a smaller version of pancakes using an 8-inch skillet this morning. If you want to make a larger family sized version, simply double the recipe ingredients and use a 10-inch skillet instead of the 8-inch. I decided to enhance my cranberry joy by whisking together an easy peasy "Cranberry Butter Syrup" to top these pancakes with. It was amazing and SO much better than regular syrup. I included the recipe for the pancake and cranberry syrup and snapped a few photos for you to see below. Enjoy!
Cranberry Pancakes - No Flip Skillet Style
1/2 cup blanched almond flour
2 tablespoons ground golden flaxseed
1 tablespoon coconut flour
1/4 cup Swerve Sweetener
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted coconut oil, cooled (plus a little extra to grease skillet)
1/3 cup coarsely chopped cranberries (or substitute fresh or frozen blueberries)
1/4 finely chopped walnuts, optional
Cranberry Butter Syrup for serving (see recipe below) or optional sugar free maple pancake syrup like Nature's Hollow*
Preheat oven to 350 degrees
In a large bowl, combine almond flour, flax, coconut flour, sweetener, baking powder, baking soda, and salt; whisk to combine and break up any lumps.
In a separate small bowl, beat buttermilk, egg, and vanilla together. Stir wet mixture into dry mixture, mixing just until combined; stir in melted coconut oil. Fold in cranberries and walnuts.
Heat an 8-inch cast iron skillet (or other ovenproof nonstick skillet) over medium high heat until hot. Grease pan generously with coconut oil. Pour pancake batter into hot skillet. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for about 25 minutes or until pancake is cooked in the center and doesn't jiggle when gently shaking the skillet. Let set in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with my super easy Cranberry Butter Syrup, sugar free maple pancake syrup, or additional berries as desired.
Note: Pancake can be topped with additional berries before baking, if desired.
4 tablespoons butter
1/2 cup Cranberry Orange Sauce
4 tablespoons sugar free maple pancake syrup
Melt butter in a small sauce pan over low-medium heat; stir in cranberry sauce and pancake syrup. Whisk together and heat until hot. Serve over
*WARNING: Many sugar free syrups contain xylitol. It is deadly to pets -- do NOT share any foods containing xylitol with your pets. Also be careful when using any granular type xylitol sweetener (Swerve does not contain any xylitol).