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