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Oatmeal-Cranberry Pancakes

Photo: Oxmoor House
Hands-on time 20 mins
Total time 20 mins
Yield Serves 5 (serving size: 3 pancakes and 1 teaspoon powdered sugar)
These hearty, granola-like pancakes will give you a gluten-free energy boost on even the dreariest mornings.

Ingredients

  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 0.9 ounce flaxseed meal (about 1/4 cup)
  • 2/3 cup certified gluten-free quick-cooking oats
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup sweetened dried cranberries
  • 5 teaspoons powdered sugar

Nutrition Information

  • calories 250
  • fat 5.6 g
  • satfat 1.1 g
  • monofat 1.5 g
  • polyfat 2.2 g
  • protein 8.2 g
  • carbohydrate 43 g
  • fiber 3.6 g
  • cholesterol 77 mg
  • iron 1.2 mg
  • sodium 357 mg
  • calcium 130 mg

How to Make It

  1. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, oats, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Combine buttermilk, vanilla, and eggs in a medium bowl; stir with a whisk until blended. Add to flour mixture, stirring until smooth. Fold in cranberries.

  2. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Sprinkle with powdered sugar.

Gluten-Free Baking