• Prep Time
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  • Cook Time
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  • Total Time
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  • The base number of servings for this recipe is 4
    OK

    Cranberry Walnut Pancakes

    Bring the flavor of the holidays to breakfast with a batch of Cranberry Walnut Pancakes that’ll keep your tastebuds happy with their tart yet sweet flavor.


    Ingredients
    1
    cup
    flour, all-purpose
    1
    tablespoon
    ground flax seeds
    1 1/2
    teaspoons
    baking powder
    1/2
    cup
    walnuts, chopped
    3
    tablespoons
    sugar
    1
    tablespoon
    coconut oil, melted
    1
    cup
    coconut milk
    1 1/2
    cups
    cranberry sauce, homemade
    *
    pinch of salt
    3/4
    cup
    agave
    Directions
    Preheat a non-stick pan on medium heat.
    Add flour, flax and baking powder to bowl. Whisk to combine.
    Add walnuts to dry ingredients. Toss to coat.
    Add sugar, coconut oil and coconut milk to bowl and mix thoroughly.
    Gently fold in 1/2 cup cranberry sauce until evenly distributed. Pour batter and spread to create 3-4 inch diameter pancakes.
    After two minutes, once bubbles have formed and popped on the surface and the sides are puffed and solid, flip pancakes.
    Cook for another 2 minutes or until golden. Repeat until all batter has been used.
    In a small bowl combine remaining cranberry sauce with agave until thoroughly combined. Spoon Agave Cranberry Sauce onto hot pancakes and serve.

    The base number of servings for this recipe is 4
    OK

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