Cummulative Rating
N/A Servings
Makes about 12 pancakes. Difficulty
Easy
Ingredients
1 cup gf certified quick rolled oats 1 cup gf flour 1/4 cup chopped walnuts 1/2 cup brown sugar 2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon flax meal 1 cup plain yogurt 1 cup milk 2 eggs 1 teaspoon vanilla extract 1 ripe mashed banana 1/3 cup dried cranberries 1/4 cup melted butter, plus 1 Tablespoon butter
Directions
In a medium bowl, mix together the oats, gf flour, walnuts, sugar, baking powder, baking soda, cinnamon, salt, and flax meal. In a separate bowl, whisk together the wet ingredients; yogurt, milk, eggs, vanilla extract and banana.
Add the wet ingredients to the dry ingredients and stir until just combined. Stir in 1/4 cup melted butter and dried cranberries.
Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Pour about 1/4-1/2 cup (depending on how big you want your pancakes) onto the skillet and cook until bubbles form on the surface. Flip the pancake(s) and continue to cook until lightly browned on the other side. Repeat process with remaining batter.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe (www.glutenfree.com).
Cummulative Rating
