Oatmeal-Cranberry Pancakes

• 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

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.

brown rice, flour, starch, meal, oats, sugar, baking powder, baking soda, ground cinnamon, salt, lowfat buttermilk, vanilla, eggs, cranberries, powdered sugar

Taken from www.myrecipes.com/recipe/oatmeal-cranberry-pancakes (may not work)