1/2 cup white flour
1/2 cup graham or wheat flour
1 tablespoon brown sugar
2 tablespoons turbinado sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup nondairy milk (I use soy)
1/4 cup carob chips
3/4 cup fresh cranberries
1. Mix the flours, sugars, salt and vanilla with a whisk. Add the milk and stir until just combined. Stir in the carob chips and cranberries.
2. In a lightly greased griddle or frying pan, use a ladle to drop pancake batter into the pan.
3. Cook over medium-high heat until batter starts to bubble or underside is cooked. Flip pancakes and cook until they're done or the center is cooked.
*I prefer to use graham flour but you can experiment with wheat flour or white flour depending on your preference. I do not reccomend using cake flour or self-rising as that will totally change the consistency.
*If using white sugar I would use a little less, maybe 1 1/2 tablespoons as it is sweeter than turbinado. If you wish to substitute agave nectar or brown rice syrup, I would use 3/4 cup milk to begin with and slowly add until you gain a good consistency and have reached the desired sweetness.
Source of recipe: I wrote this recipe. Use this recipe to make festive pancakes for Thanksgiving and Christmas breakfasts, or whenever you're in the mood for cranberries!