1 cup of whole wheat flour
1/4 cup of oats
2 tablespoons of sugar
3 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
3 tablespoons of crushed almonds
1/2 teaspoon of almond extract
1 1/4 cup of almond milk (or any non-dairy milk)
1 flax egg (or one tablespoon of applesauce)
3 tablespoons of frozen cranberries
1/4 cup of maple syrup
Mix dry ingredients together then add in wet ingredients. Allow pancake mixture to rest for a minute or two while you heat a medium sized sauce pan. Add non-stick spray, or vegan butter, to the pan and drop 1/4 cup of mixture for each one on the pan. Cook until lightly golden on both sides.
While pancakes are cooking, make your cranberry syrup. In a small sauce pan, add 2 tablespoons of water and frozen cranberries and cook on low, smashing the cranberries as they warm up until they are no large chunks. Remove from heat, allow a minute to cool, and stir in maple syrup. Be sure to allow cranberries to cool a bit otherwise the syrup will become too thick and burn.
Add a little vegan butter to pancakes, drizzle with syrup, and enjoy!