Oatmeal Pancakes with Cranberry-Maple Syrup
Make a double batch and freeze extra pancakes for a quick and delicious breakfast on busy days — just pop them into the toaster to heat them up quickly.
Best Health magazine, November/December 2013
| Servings |
| 12Pancakes |
| Servings |
| 12Pancakes |
Ingredients
- Pancakes
- 1 cup oatmeal (small flake or steel cut)
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 2/3 cup plain low-fat yogurt
- 1 cup skim milk
- 2/3 cup applesauce
- 1 tbsp honey
- 2 egg whites
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter
- Syrup
- 1 cup maple syrup
- 1/2 cup cranberry jelly
Servings: Pancakes
Units:
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Ingredients
Servings: Pancakes
Units:
|
Instructions
- In a medium bowl, mix together oatmeal, flour, baking powder, baking soda and cinnamon. In another medium bowl, mix yogurt, milk, applesauce, honey, egg whites and vanilla. Add wet ingredients to dry, and stir to combine.
- Melt butter in a non-stick pan, ladle 1/4 cup (60 mL) of the batter into pan to form each pancake. Cook in batches of three or four over medium heat, about four minutes per side. Pancakes are ready when the batter is cooked through.
- Meanwhile, whisk together maple syrup and cranberry jelly in a saucepan, and bring to a boil. Serve overtop of pancakes. Garnish with fruit if desired.
Recipe Notes
Per pancake (with about 2 Tbsp/30 mL cranberry-maple syrup): 194 calories, 4 g protein, 3 g fat (1 g saturated fat), 40 g carbohydrates, 2 g fibre, 6 mg cholesterol, 128 mg sodium.
