Oatmeal-Cranberry Pancakes – a delicious recipe with brown rice, flour, starch, meal, oats, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
707
kcal
Calories
55
g
Fat
43
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 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), and more.
Yes, Oatmeal-Cranberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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