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Gluten free buttermilk pancakes with tart bursts of cranberry and crunchy walnut pieces.
Combine all dry ingredients (flour through sugar) in a large bowl. Stir in vanilla and buttermilk. Fold walnuts and cranberries into batter.
Preheat a pan or pancake griddle to medium heat.
Scoop batter onto the hot griddle in your preferred pancake size. If your griddle is big enough you can cook more than one at a time. Cook the pancakes about two minutes per side, until until nice and golden-brown.
Serve with more walnuts and cranberries, if you so desire.
Makes about 6 large pancakes.
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