Recipe from The Kitchn. If you are thinking of going light after a day of Thanksgiving feasting, we suggest you do so after a plate of these heavenly pancakes that make use of leftover cranberry sauce. We're all for balance, but these fluffy puppies are about as good as breakfast indulgences get. They may even give my leftover sandwich a run for its money.

Recipe by: The Kitchn
Serves: 8 medium or 16 small pancakes
Prep Time: Quick & Easy

Ingredients

2 cups all purpose gluten-free flour

2 sweda eggs

2 cups buttermilk

1 teaspoon vanilla extract

1 tablespoon raw cane sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup cranberry sauce

2 tablespoons butter, melted (plus extra for greasing the pan)

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In a large bowl, combine all the dry ingredients. In a medium–sized bowl, mix all the wet ingredients until combined. Pour the wet ingredients into the dry, stirring until just incorporated (resist the urge to over–mix!). On a large griddle or pan, melt a little butter on medium heat. Make pancakes as large or small as you like; I love 'silver dollar' (small) pancakes. Keep warm in a 200 degree oven until all batter is used up. Delicious with extra whip cream, cranberry sauce and maple syrup.