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You are here: Home / Recipes / Caramelized Cranberries Coconut Pancakes

Caramelized Cranberries Coconut Pancakes

Published on December 8, 2014 Updated on December 10, 2019 By Gunjan 2 Comments

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These soft and fluffy Caramelized Cranberries Coconut Pancakes are comforting morning meal. Made with fresh cranberries and coconut flour these are delightful to the taste buds.

A stack of caramelized cranberries coconut pancakes topped with whipped cream

 

 

 

 

 

 

 

 

 

 

 

 

 

Pancakes are staple in our family on weekends. I like to try a variety of flavors and keeping the season in mind I definitely wanted to include this fruit into my recipe.

45 degree angle of the dish without toppings

 

 

Ingredients for Caramelized Cranberries Coconut Pancakes

Cranberries
Brown sugar
Vanilla extract
Whole wheat flour
Coconut flour
Baking powder
Flaxseed meal soaked in water
Unsweetened coconut milk

How to make Caramelized Cranberries Coconut Pancakes

Firstly, in a warm skillet/pan I combined fresh cranberries, brown sugar and vanilla extract. I cooked it until I could mashed them with a food masher. Kept it aside to cool down.

caramelized cranberries

  • Secondly, I combined all the dry ingredients in a mixing bowl.
  • Thirdly, I whipped up all the wet ingredients.
  • Then, I folded in wet ingredients into dry ingredients and let it rest for 2 minutes.
  • Later, I poured about 2 tbsp batter on a greased griddle and cooked until golden in color. Then, flipped it to the other side and cooked again until golden in color.  I repeated the same process for the rest of the batter.
  • Now, garnish with your favorite toppings and enjoy!

Expert tip:

  • Cranberries are very tangy and sour in nature so make sure to mix brown sugar very well.
  • Coconut flour absorbs a lot of liquid so follow the measurements diligently for a perfect outcome.
  • if at any point you think that the batter is slightly dense for you feel free to add coconut milk until you reach your desired consistency. Just make sure to adjust the sweetener as per your taste or drizzle more maple syrup.

Top view of the pancakes

FAQs

  • These tastes best when served immediately.
  • I have mentioned the non vegan version of this recipe in the notes section in the recipe card.
  • This recipe yields 10 pancakes and the serving size is 2 pancakes per person.
  • It pairs excellently with vegan whipped cream.

Front view of the stack of caramelized cranberries coconut pancakes

My other cranberry recipes are:

Cranberry Chia Muffins

5 Ingredient Cranberry Quinoa Granola

My other popular pancake recipes are:

Vegan Hot Chocolate Buckwheat Pancakes

Peanut Butter Apple Pancakes

Chickpea Flour Peanut Butter Protein Pancakes

If you get a chance to make this recipe then please leave your feedback in the comments below and also rate this recipe. You may tag @kiipfit on Instagram as I would love to see what you cooked.

A stack of caramelized cranberries coconut pancakes topped with whipped cream
Print Recipe

Caramelized Cranberries Coconut Pancakes

These soft and fluffy Caramelized Cranberries Coconut Pancakes are comforting morning meal. Made with fresh cranberries and coconut flour these are delightful to the taste buds.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: coconut flour pancakes, coconut pancakes, cranberry pancakes, vegan coconut pancakes, vegan pancake recipe
Servings: 5
Calories: 450kcal
Author: Gunjan

Ingredients

  • 1 cup fresh cranberries
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup flaxseed meal soaked in 3/4 cup water
  • 2 cups unsweetened coconut milk (tetra pack)

Instructions

  • Heat a nonstick sauce pan/skillet over medium flame.
  • Add cranberries, brown sugar and vanilla extract to the warm pan.
  • Mix, cover and cook for 4-5 minutes till the cranberries are soft and mash it with a spoon/food masher.
  • Turn off the flame and let it cool for a while.
  • In a mixing bowl combine all the dry ingredients.
  • In another bowl combine soaked flaxseed meal, coconut milk and cranberry mixture. Whipped it nicely.
  • Pour the liquid ingredients to the dry ingredients and mix well. 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.
  • Pour about 2 tbsp - 1/8 cup of the batter into the pan and shape it round. 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.
  • Top it with vegan whipped cream and drizzle some more maple syrup and enjoy!

Notes

  • This recipe yields 10 pancakes and the serving size is 2 pancakes per person.
  • For non vegan version: use 4 large eggs instead of flaxseed meal and follow the same steps as mentioned in the instructions. 
  • This recipe tastes best when served immediately. 

Nutrition

Calories: 450kcal | Carbohydrates: 48g | Protein: 14g | Fat: 27g | Saturated Fat: 24g | Sodium: 186mg | Potassium: 516mg | Fiber: 13g | Sugar: 16g | Vitamin C: 3mg | Calcium: 102mg | Iron: 3mg

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Filed Under: Breakfast, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Becca says

    December 11, 2014 at 5:01 am

    My kids love pancakes. I will try this recipe and i’m sure they will love it.
    Coconut is very cheap here. thanks!

    Reply
    • Gunjan says

      December 11, 2014 at 5:23 am

      Thank you Becca. Hope your family enjoy these pancakes. 🙂

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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