1 ⅓ cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
1 tbps Honey
1 tsp Pamela’s Not Xanthan Not Guar Baking Binder
½ tsp Vanilla
2 tbsp Organic Extra Virgin Olive Oil
½ cup almond milk
2 ‘Flax Seed’ eggs (1 tbps flax seed + 3 tbps water for each egg – let stand 5 minutes)
1 cup dried cranberries soaked in warm water approx. 1 hour
⅓ cup roasted almonds – chopped
1 tbps vanilla
Once your cranberries are soft, drain the water and set the cranberries aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. In a smaller bowl, combine the honey, vanilla, oil, flax seed eggs, and almond milk. Mix for 3-5 minutes on high speed, then gradually add the dry ingredients, continuing to mix on low speed. If the batter is too dry, add more almond milk, 2 Tablespoons at a time. Stir in the remaining ingredients just until blended.
Oil and heat your griddle, and when ready, ladle the batter using ¼ cup scoops. Flip after 3-4 minutes or when the pancake start to brown slightly on the edges. Cook another 3-4 minutes. Enjoy!