Orange Cranberry Pecan Pancakes

Sugar-Free Orange Cranberry Pecan Pancakes

I love the flavors of fall and winter. Cranberries, citrus, cinnamon, pumpkin, apple … and the combinations of these ingredients are practically endless. Cinnamon apple, apples and pumpkin, cranberries and citrus. The latter is one of my favorites. It’s fresh yet comforting. And so, I decided to make a batch of Sugar-Free Orange Cranberry Pecan Pancakes (can you get more comforting than pancakes?). I started with the delicious combination of orange and cranberry and then I threw in some pecans for a little extra fall flair!

Although these pancakes were inspired by the flavors of fall, they don’t give in to the trend of over-indulging during this season. Instead, they are made sugar-free with Swerve products – Brown (a brown sugar equivalent – minus the blood sugar spike) and Swerve’s Pancake & Waffle Mix (a grain-free mix that uses Swerve for a hint of sweetness).

What are your favorite fall flavors?

Orange Cranberry Pecan Pancakes Recipe

5 from 1 vote
Orange Cranberry Pecan Pancakes
Sugar-Free Orange Cranberry Pecan Pancakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast
Cuisine: American
Servings: 12 pancakes (depending on size)
Author: Carol Kicinski
Ingredients
  • cups fresh or frozen cranberries
  • cups orange juice
  • 1 cup Swerve Brown
  • 3 large eggs
  • ½ cup plus 1 tablespoon milk
  • 2 tablespoons vegetable oil , plus more for greasing the skillet
  • cups Swerve Sweets Pancake & Waffle Mix
  • ½ cup chopped pecans
Instructions
  1. Combine the cranberries, orange juice, and Swerve Brown in a deep saucepan. Bring to a boil, lower the heat, and let simmer for 10 minutes or until the cranberries pop and the syrup thickens a bit.
  2. In a mixing bowl, combine the eggs, milk, and 2 tablespoons oil. Add the pancake mix and stir well. Let sit for 5 minutes. Stir in the pecans.
  3. Heat a non-stick skillet or griddle over medium heat. Lightly grease with some oil. Pour a scant ¼ cup per pancake onto the hot skillet. Cook until the pancake starts to bubble on the surface, 2-3 minutes. Flip and cook for another minute or two, or until golden brown. Keep warm and repeat with remaining batter.
  4. Serve pancakes warm with warm syrup.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cranberries Fall Orange Orange Juice Pancakes Pecans Swerve
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