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. 😉


- 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
- 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.

![Cranberry Maple Pecan Pancakes [vegan and gluten-free]](https://i0.wp.com/wrappedinnewspaper.com/wp-content/uploads/2016/12/DSC_0560.jpg?fit=4608%2C3072)


Welcome to Wrapped in Newspaper - a blog based around delicious recipes and mindful living. I'm Ronnie and the recipes I create here are centred around plants, you'll also find me posting about living mindfully to help us be our best selves for our health and the planet.












