Caramelized Cranberries Coconut Pancakes

These soft and fluffy Caramelized Cranberries Coconut Pancakes are comforting morning meal. Made with fresh cranberries and coconut flour these are delightful to the taste buds.

Course Breakfast

Cuisine American

Keyword coconut flour pancakes, coconut pancakes, cranberry pancakes, vegan coconut pancakes, vegan pancake recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 450kcal

Author Gunjan

Ingredients

1 cup fresh cranberries
1/4 cup brown sugar
1 tsp vanilla extract
1 cup whole wheat flour
1 cup coconut flour
2 tsp baking powder
1/4 tsp salt
1/4 cup flaxseed meal soaked in 3/4 cup water
2 cups unsweetened coconut milk (tetra pack)

Instructions

Heat a nonstick sauce pan/skillet over medium flame.
Add cranberries, brown sugar and vanilla extract to the warm pan.
Mix, cover and cook for 4-5 minutes till the cranberries are soft and mash it with a spoon/food masher.
Turn off the flame and let it cool for a while.
In a mixing bowl combine all the dry ingredients.
In another bowl combine soaked flaxseed meal, coconut milk and cranberry mixture. Whipped it nicely.
Pour the liquid ingredients to the dry ingredients and mix well. Let it stand for 2 minutes.
In the meantime heat the griddle or fry pan over medium flame and grease it with cooking spray or oil of your choice.
Pour about 2 tbsp - 1/8 cup of the batter into the pan and shape it round. Let it cook for 2 minutes or until golden brown. The pancake would rise a bit. Flip to the other side and cook again for 2 minutes or until golden brown.
Repeat the same process for all the pancakes.
Top it with vegan whipped cream and drizzle some more maple syrup and enjoy!

Notes

This recipe yields 10 pancakes and the serving size is 2 pancakes per person.
For non vegan version: use 4 large eggs instead of flaxseed meal and follow the same steps as mentioned in the instructions.
This recipe tastes best when served immediately.

Nutrition