These hearty, granola-like pancakes will give you a gluten-free energy boost on even the dreariest mornings.

Robert Landolphi
Recipe by Cooking Light July 2014


Credit: Oxmoor House

Recipe Summary test

20 mins
20 mins
Serves 5 (serving size: 3 pancakes and 1 teaspoon powdered sugar)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

250 calories; fat 5.6g; saturated fat 1.1g; mono fat 1.5g; poly fat 2.2g; protein 8.2g; carbohydrates 43g; fiber 3.6g; cholesterol 77mg; iron 1.2mg; sodium 357mg; calcium 130mg.