These pancakes can be made ahead in the morning before your company arrives and then warmed in the oven before serving. I often make up a double batch and then freeze the extra pancakes for a quick and delicious breakfast on busy days; just pop them into the toaster or microwave to heat them up quickly.
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.
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.