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
Makes 4-6 pancakes

For the pancakes:
50g Rice flour
50g Buckwheat flour
1 tspn Xantham gum
1 tspn Baking Powder
1/2 tspn Ground cinnamon
250ml Oat milk
1 tbsp Coconut oil

For the topping:
100g Cranberries
50g Pecans (roughly chopped)
2 tbsp Maple syrup
1 tbsp Water

  • In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
  • In a frying pan, melt the coconut oil on a medium heat. 
  • Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
  • 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.
  • Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
  • 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.

Perfect for Christmas morning! x

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