Cranberry Walnut Pancakes (Gluten Free)

• 1 cup Oat Flour
• 3/4 cups Millet Flour
• 1/2 cups Brown Rice Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1- 1/2 Tablespoon Sugar
• 1/2 teaspoons Vanilla
• 1- 1/4 cup Buttermilk
• 1/2 cups Chopped Walnuts Plus Extra For Garnish
• 3/4 cups Frozen Or Fresh Cranberries, Plus Extra For Garnish

1. Combine all dry ingredients (flour through sugar) in a large bowl.
2. Stir in vanilla and buttermilk.
3. Fold walnuts and cranberries into batter.
4. Preheat a pan or pancake griddle to medium heat.
5. Scoop batter onto the hot griddle in your preferred pancake size.
6. If your griddle is big enough you can cook more than one at a time.
7. Cook the pancakes about two minutes per side, until until nice and golden-brown.
8. Serve with more walnuts and cranberries, if you so desire.
9. Makes about 6 large pancakes.

flour, millet flour, brown rice flour, baking soda, baking powder, salt, sugar, vanilla, buttermilk, walnuts, cranberries

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cranberry-walnut-pancakes-gluten-free/ (may not work)