📖 Instructions

1. Get prepped: Lightly grease a griddle or large pan with butter or cooking spray. Preheat it over medium-low heat – patience is key here, folks. The right temp ensures even cooking, without burning the outside before the inside’s done.
2. Combine the dry stuff: In a large mixing bowl, whisk together the almond flour, baking powder, sugar, salt, and xanthan gum (if using). Xanthan gum is a lifesaver for gluten-free baking – it acts like gluten, providing structure. If you skip it, your pancakes might be a little…floppy.
3. Mix the wet ingredients: In a separate bowl, whisk together the eggs, milk (or almond milk), melted butter (or coconut oil), and vanilla extract. Make sure your melted butter isn’t too hot, or you might accidentally cook the eggs!
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! A few lumps are totally fine. Overmixing develops the gluten (even in gluten-free flour, weird, right?) and can make the pancakes tough. I made that mistake once, and my pancakes were…well, let’s just say my dog enjoyed them.
5. Fold in the goodies: Gently fold in the cranberries and sliced almonds. I like to save a few for topping the pancakes later – makes 'em look fancy.
6. Cook 'em up: Pour about 1/4 cup of batter onto the preheated griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. You'll know it's time to flip when bubbles start to form on the surface and the edges look set. Pro-tip: Resist the urge to press down on the pancakes while they're cooking. It’ll flatten them and make 'em dense.
7. Serve and enjoy: Serve immediately with your favorite toppings. Maple syrup is a classic, but I also love a dollop of Greek yogurt and a sprinkle of extra cranberries and almonds. These pancakes are best enjoyed fresh, but leftovers (if there are any!) can be stored in the fridge for a day or two. Reheat them in a toaster or microwave.