Cranberry Pancakes with Orange-Infused Maple Syrup

I was craving breakfast foods this morning and I was inspired to make cranberry-orange pancakes (tomorrow is shopping day so that happens to be the only fruit left in the house). With a little improvisation, and a whole lot of love, this is what I came up with!

Orange-Infused Maple Syrup
3/4 cup maple syrup
1/4 cup orange juice
1/4 cup chopped orange (or small orange segments left whole)
1 tablespoon vegan margarine

Add all the ingredients together in a small saucepan and stir together over low heat. Keep warm.

Cranberry Pancakes
Makes about 8 to 10 pancakes

1/2 cup dried, sweetened cranberries
1/3 cup water (reserve the water from re-hydrated cranberries)
1 1/4 cup all-purpose flour
2 teaspoon baking powder
2 tablespoons vegetable oil (or canola oil)
1 cup plain rice milk (or soy milk)
1 teaspoon vanilla extract
2 tablespoons agave nectar (or maple syrup)

Pour the dried cranberries into a bowl and fill with hot water. Set aside to re-hydrate for about 10 minutes.

Combine flour, baking powder, and salt in one bowl. In a separate bowl, combine rice milk, vanilla extract, and vegetable oil. After the cranberries have finished re-hydrating (you’ll know when they plump up), drain them, reserving 1/3 cup of the water to add to the rest of the wet ingredients.

Adding wet ingredients to dry, mix until just combined (a few lumps are okay). Fold the cranberries into the mixture and you’re ready to go!

Cook pancakes until they’re slightly browned on the bottom and bubbles have formed on the top (about 3 to 4 minutes should do). Turn the pancakes over and cook for about 1 minute longer. Transfer to warm plates and top with orange-infused maple syrup.