Summary

Caramelized cranberries coconut pancakes could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 5. For $1.36 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 433 calories, 13g of protein, and 27g of fat. 2 people were impressed by this recipe. It works well as a rather inexpensive breakfast for Christmas. If you have eggs, flour, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Try Caramelized cranberries coconut pancakes, Coconut ricotta pancakes with caramelized banana creme fraiche butter, and Focaccia with Caramelized Onions, Cranberries, and Brie for similar recipes.

Instructions

1. Heat a nonstick sauce pan over medium flame.
2. Add cranberries, brown sugar and vanilla extract to the pan.
3. Mix, cover and cook for 4-5 minutes till the cranberries are soft and mash it with a spoon.
4. Turn off the flame and let it cool for a while.
5. In a mixing bowl combine all the dry ingredients.
6. In another bowl whip the eggs and mix in the milk.
7. Add the cranberries mix to the egg and milk. Beat thoroughly.
8. Pour the liquid ingredients to the dry ingredients and mix well. Let it stand for 2 minutes.
9. In the meantime heat the griddle or fry pan over medium flame and grease it with cooking spray or oil of your choice.
10. Pour a spoonful of the batter into the pan and shape it round.
11. Let it cook for 2 minutes or until golden brown. The pancake would rise a bit.
12. Flip to the other side and cook again for 2 minutes or until golden brown.
13. Repeat the same process for all the pancakes.
14. Drizzle sweetener of your choice and top it with cream if desired and serve warm.

Ingredients

• 1 baking powder
• 2 brown sugar
• 3 brown sugar
• 4 coconut flour
• 5 coconut milk
• 6 fresh cranberries
• 7 eggs
• 8 salt
• 9 vanilla extract
• 10 whole wheat flour

Directions

• 1 Heat a nonstick sauce pan over medium flame.
• 2 Add cranberries, brown sugar and vanilla extract to the pan.
• 3 Mix, cover and cook for 4-5 minutes till the cranberries are soft and mash it with a spoon.Turn off the flame and let it cool for a while.In a mixing bowl combine all the dry ingredients.In another bowl whip the eggs and mix in the milk.
• 4 Add the cranberries mix to the egg and milk. Beat thoroughly.
• 5 Pour the liquid ingredients to the dry ingredients and mix well.
• 6 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.
• 7 Pour a spoonful of the batter into the pan and shape it round.
• 8 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.
• 9 Drizzle sweetener of your choice and top it with cream if desired and serve warm.