Ingredients
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1 cup whole-wheat flour
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½ cup almond flour
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2 tsp baking powder
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1 tsp baking soda
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½ tsp kosher salt
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2 eggs
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1 Tbsp maple syrup
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2 Tbsp neutral oil
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1 tsp vanilla extract
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½ cup chopped Maple Activated Native Texas Pecans
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½ cup dried cranberries
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Grass-Fed butter as needed for cooking
Instructions
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Combine the whole-wheat flour, almond flour, baking powder, baking soda and salt.
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In a separate bowl whisk the eggs, then whisk in the vanilla, oil, maple syrup and buttermilk.
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Combine the dry mixture with the wet. Fold in the cranberries and Maple Activated Native Texas Pecans. Lightly combine.
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Heat a griddle and add some grass-fed butter. Using a quarter cup, drop the batter onto your heated griddle. When bubbles appear on the surface, flip them over and cook for another minute until brown on the other side.
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Serve immediately or allow to cool and place in a freezer bag to freeze.