Apple Cinnamon Cranberry Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 10-12

Festive Pancakes


    For the Pancakes
  • 1 heap tbsp (10g) Linwoods Milled Flax, Chia, Apple & Cinnamon
  • 120g (1 cup) buckwheat flour
  • 60g (¼ cup) apple puree
  • 250ml (1 cup) unsweetened almond or coconut milk
  • 1 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
    For the Quick Cranberry Sauce
  • 100g frozen cranberries
  • 30ml (⅛ cup) apple puree
  • 1 tbsp (20ml) maple syrup or 10 -20 drops liquid stevia


  1. Whisk together all pancake batter ingredients and set to one side for 5 minutes.
  2. Batter will be quite thick but still pourable.
  3. Heat a nonstick pan over a medium heat. Lightly grease with coconut oil or spray oil.
  4. Cook 2 - 2.5 tbsp of batter per pancake in the pan depending on how many you would like to make and desired size. Spread the batter a little with your spoon.
  5. Allow to cook for 3 minutes, carefully flip and cook for 2 minutes more. Alternatively place pan under a preheated grill and cook for 1 minute. Return to the stove top and flip with more ease!
  6. Allow to cook for a further 1 minute.