Step 1

Add cornmeal, oat flour, cane sugar, baking powder and sea salt to a medium to large mixing bowl and whisk to combine.

Step 2

Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) and whisk to combine.

Step 3

Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid - you're looking for a semi-thick batter (see photo). Small lumps are fine - try not to overmix. Let set for 10 minutes.

Step 4

In the meantime, make compote. Add cranberries, orange juice and maple syrup to small to medium skillet or saucepan and bring to a simmer over medium heat. Then lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft.

Step 5

Transfer to a food processor and blend until smooth. Add a little water or more orange juice to thin into a spreadable sauce. Taste and adjust sweetness as needed, adding more maple syrup or stevia extract to taste. Return back to skillet/saucepan and keep warm over low heat until serving.

Step 6

Preheat your griddle or cast iron skillet over medium/medium-low heat. You want it warm but not screaming hot. Oil should not smoke when added to the pan.

Step 7

Once hot, drizzle the surface with oil or vegan butter and use a paper towel to wipe away excess - you don't want any pools of oil/butter. Then scoop scant 1/4 cup measurements onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry - about 3-4 minutes. Cook for another 2-4 more minutes on the other side.

Step 8

Place pancakes on a large plate and keep warm in a 200 degree F (93 C) oven until ready for serving - you should have 6 pancakes total (amount as original recipe is written // adjust if altering batch size).

Step 9

Top with cranberry-orange compote (optional) a drizzle of warm maple syrup. Store leftovers in an airtight container or bag in the fridge to keep fresh, or the freezer for longer term storage. Best when fresh.