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
  • 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
  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.