Cooking Instructions
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Step 1
For the Cranberry Apple Compote: Add
Honey (170 g)
,
Maple Syrup (60 mL)
,
Water (120 mL)
and
Ground Cinnamon (3 g)
to a medium sauce pan. Cook over medium heat and bring to a boil, stir frequently.
Step 2
Once mixture above is boiling, add
Fresh Cranberries (340 g)
and
Granny Smith Apples (220 g)
, gently stir until well combined. Reduce heat to low and allow mixture to simmer for 10-15 minutes, or until mixture has begun to thicken.
Step 3
Remove from heat and allow to cool, then take fork and gently mash cranberries against the side of the pan so they pop and release their juice.
Step 4
For the Glutten-Free Pancakes: Add
Gluten-Free All-Purpose Flour (235 g)
,
Baking Powder (6 g)
,
Baking Soda (2 g)
,
Salt (3 g)
and
Coconut Sugar (30 g)
to a large mixing bowl, whisk until well combined.
Step 5
Add in the
Organic Eggs (2)
,
Unsweetened Vanilla Almond Milk (420 mL)
,
Apple Cider Vinegar (8 mL)
,
Vanilla Extract (5 mL)
,
Ground Cinnamon (1 g)
,
Ground Nutmeg (as needed)
. Stir until mixture is smooth, it should be somewhat thin, like your traditional pancake batter.
Step 6
Heat large skillet over medium heat and spray with coconut oil cooking spray.
Step 7
Once the skillet is hot, pour batter into individual pancakes, using approximately ¼ cup for each pancake. Smooth out with a spoon or spatula if needed. Cook until golden brown on bottom, then flip and cook again until a light golden brown color is reach. Repeat with the remaining batter.
Step 8
Serve warm with
Maple Syrup (to taste)
,
Oranges (to taste)
,
Greek Yogurt (to taste)
,
Pecans (to taste)
and enjoy!
