Description
Bring big flavor to breakfast with a batch of Cranberry Walnut Pancakes that’ll keep your tastebuds happy with their tart yet sweet flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp ground flax seeds
- 1½ tsp baking powder
- ½ cup walnuts, chopped
- 3 tbsp sugar
- 1 tbsp coconut oil, melted
- 1 cup coconut milk
- 1½ cups cranberry sauce, homemade
- pinch of salt
- ¾ cup agave
Instructions
- Preheat a non-stick pan on medium heat.
- Add flour, flax and baking powder to bowl. Whisk to combine.
- Add walnuts to dry ingredients. Toss to coat.
- Add sugar, coconut oil and coconut milk to bowl and mix thoroughly.
- Gently fold in ½ cup cranberry sauce until evenly distributed.
- Pour batter and spread to create 3-4 inch diameter pancakes.
- After two minutes, once bubbles have formed and popped on the surface and the sides are puffed and solid, flip pancakes.
- Cook for another 2 minutes or until golden.
- Repeat until all batter has been used.
- In a small bowl combine remaining cranberry sauce with agave until thoroughly combined.
- Spoon Agave Cranberry Sauce onto hot pancakes and serve.
- Category: Breakfast
- Cuisine: Dairy Free