For a breakfast that will not only warm you up but cheer you up too, try these white chocolate cranberry pancakes.
2 to 4
1/2 cup full-fat coconut milk
1/2 cup water
1/2 tablespoon apple cider vinegar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon melted coconut oil or canola oil
2 tablespoons sugar
1/4 teaspoon orange zest
1/2 cup vegan white chocolate chips
1/4 cup vegan butter, for serving
1 cup fresh or frozen cranberries
3 tablespoons fresh orange juice
1/4 cup sugar
1/8 teaspoon ground ginger
1/8 teaspoon salt
In a medium nonstick saucepan, add cranberries, sugar, orange juice, ginger and salt. Stir together and allow to cook on medium heat for about 10 minutes, or until the cranberries start to pop and break down into their juice. Set aside.
Preheat pancake griddle and spray with nonstick spray if needed.
In a medium mixing bowl, beat together the coconut milk, water and vinegar. Set aside.
Using a large mixing bowl with a mesh strainer on top, sift the flours, baking powder, salt and spices.
To the coconut milk mixture, add oil, sugar and orange zest and whisk together until the sugar is mostly dissolved. Add the wet ingredients to the dry ingredients, gently stirring with a rubber spatula. Fold in the white chocolate chips.
Add some butter to the pan and add about 1/4 cup of batter for each pancake onto the griddle. Once bubbles form in the center of the pancakes, flip over. Cook for 30 seconds more, then transfer to a plate.
Spread butter on top of pancakes, and pour cranberry sauce over before serving.