More Pancakes... yum! I need to get even more creative and start making some delicious syrups to go along with all these different pancake recipes!
As I said in my mini-cranberry corn muffin post, I have been in the mood for cranberries lately. I think it is mostly because I cannot wait for fall... as usual! It is my favorite time of year with all the different colors and foods... I am already excited for Thanksgiving!
Cranberries are usually around in the fall and winter, but you can probably find some frozen cranberries in your supermarket. I used frozen for this recipe since fresh were not available... I love orange and cranberry together! These two flavors are like butter and popcorn... they just go together! :) So, I thought some yummy cranberry-orange pancakes would be a delicious morning breakfast! As usual, my son gobbled them down... even though they weren't very sweet! :) Enjoy!
3/4 cup Arrowhead Mills Multigrain Pancake Mix
1 tbsp Canola oil
1/2 cup plus 2 tbsp milk
2 tbsp orange juice*
1/2 tsp cinnamon
1 tsp agave nectar
1 tbsp flaxseed meal
1/2 cup fresh or frozen cranberries, thawed, rinsed, and chopped*
Heat a nonstick skillet or griddle over medium-high heat and coat with nonstick spray. In a medium bowl, combine all ingredients except cranberries. Stir well until moistened and smooth. Gently fold in cranberries until evenly distributed throughout the batter. Pour batter into round circles on skillet, and cook until bubbles begin to form on the top and edges begin to firm up. Flip and cook for another 1-2 minutes. Serve plain or with hot maple syrup!
*Note: If you have fresh oranges on hand, you can use fresh squeezed orange juice and some orange zest for more orangey flavor and fragrance! I chopped the cranberries since I was serving these to my toddler son. I figured the whole cranberries would be a little too big for him. You are more than welcome to use whole cranberries if you desire! Dried cranberries would probably be fine in this recipe too! :)