Cranberry-Walnut Pancakes Made with Creamy Coconut Milk
Recipe Type: Breakfast
Cuisine: Dairy Free
Serves: 4 servings
Bring big flavor to breakfast with a batch of Cranberry Walnut Pancakes that’ll keep your tastebuds happy with their tart yet sweet flavor.
  • 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
  1. Preheat a non-stick pan on medium heat.
  2. Add flour, flax and baking powder to bowl. Whisk to combine.
  3. Add walnuts to dry ingredients. Toss to coat.
  4. Add sugar, coconut oil and coconut milk to bowl and mix thoroughly.
  5. Gently fold in ½ cup cranberry sauce until evenly distributed.
  6. Pour batter and spread to create 3-4 inch diameter pancakes.
  7. After two minutes, once bubbles have formed and popped on the surface and the sides are puffed and solid, flip pancakes.
  8. Cook for another 2 minutes or until golden.
  9. Repeat until all batter has been used.
  10. In a small bowl combine remaining cranberry sauce with agave until thoroughly combined.
  11. Spoon Agave Cranberry Sauce onto hot pancakes and serve.
Recipe by Honest Cooking at