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?
- 1½ cups fresh or frozen cranberries
- 1½ 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
- 1½ cups Swerve Sweets Pancake & Waffle Mix
- ½ cup chopped pecans
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.
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.
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.
Serve pancakes warm with warm syrup.
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