1 cup dried cranberries

2 eggs

½ cup fresh orange juice

2 cup rice flour

¼ Young Living agave syrup

2tsp baking powder

1 tsp grated orange zest

1/4 tsp pink salt

6 drops orange oil

1/2 cup almond milk

1/2 cup butter

Method

Preheat the oven to 375 degrees F.

In a saucepan, combine the cranberries and orange juice and bring to a simmer over medium heat.

Turn off heat and let cool.

With an electric mixer, mix agave, orange zest, orange oil and butter until smooth.

Add eggs and mix well.

Fold in 1 cup of flour, baking powder, and salt. Next, stir in milk and add remaining cup of flour.

Gently fold cranberries into mixture.

Lightly coat a 12-muffin tin with butter or line with paper baking cups.

Put a heaping tablespoon into each tin/cup. Bake for about 10–15 minutes or until just barely golden brown.

Serve warm with agave-butter. Makes 24.
taken from the YL website

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Ingredients

I cup low fat yoghurt

1 tbs pure vanilla

2 eggs beaten

1/4 cup buckwheat flour

1/2 tsp salt either pink or celtic

1 tsp baking soda

8 drops YL orange oil

YL   agave syrup for driszzling

grapeseed oil for cooking

Method

1. In a small bowl whisk, yoghurt, egg and butter

2. In a separate bowl put flour, salt, baking soda

3. Mix all wet ingredients into the dry ingredients and add the orange oil and mix well

4. Warm grapeseed oil in a large skillet over medium heat

5. It is preferable to pour the pancake mixture on to the skillet or spoon a small amount with a ladle

6. The pancakes will have tiny bubbles when they pop it is time to flip them over gently

7. Repeat this same process until the mixture is over

8. Keep warm on a serving plate

9. Serve with Mango slices or a little Agave syrup or both depending on how sweet you like it

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