plant-based recipes and mindful living

Cranberry Maple Pecan Pancakes [vegan and gluten-free]

Cranberry Maple Pecan Pancakes [vegan and gluten-free]

Pancakes have become one of my favourite things about weekends. As I’ve been making more I think I’ve perfected their density and fluffiness, and this flavour combo is definitely a winner. These are pretty thick american styleee and the batter makes about four but you could probably make six at a push. The maple syrup takes the edge off the sharpness of the cranberries, and you’ve basically got Christmas morning done and dusted. Thank me later. 😉

Cranberry Pancakes veganCranberry Pancakes vegan

Cranberry Maple Pecan Pancakes
Serves 2
Fluffy and light pancakes with a festive inspired topping!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
For the pancakes
  1. 50g Rice flour
  2. 50g Buckwheat flour
  3. 1 tspn Xantham gum
  4. 1 tspn Baking Powder
  5. 1/2 tspn Ground cinnamon
  6. 250ml Oat milk
  7. 1 tbsp Coconut oil
For the topping
  1. 100g Cranberries
  2. 50g Pecans (roughly chopped)
  3. 2 tbsp Maple syrup
  4. 1 tbsp Water
Instructions
  1. In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
  2. In a frying pan, melt the coconut oil on a medium heat.
  3. Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
  4. Meanwhile, add the cranberries to a saucepan with a tablespoon of water. Bring to the boil, and then allow to gently soften. Add the pecans, along with the maple syrup. It will become quite sticky, add a little more water if desired.
  5. Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
  6. Serve the pancakes along with the cranberries and pecans along with a little extra maple syrup. I often add some cashew butter or almond butter for some added yum.
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