Cranberry Oatmeal Pancakes

Happy Sunday!

With the cold and snowy weather, I thought it would be fitting to make pancakes this weekend!  I have also been craving maple syrup…and during a trip for eggs and cheese at the farm I work at I spotted a tiny glass jar of local maple syrup!  I quickly snatched it up and have been dying to use it since.  This maple syrup in made in Hopewell, New Jersey, and was amazing on these pancakes!

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The ingredients to our pancakes
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The batter
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The pancakes cooking on the skillet
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The yummy local maple syrup
And again, the pancake stack!

 

Cranberry Oatmeal Blender Pancakes

  • Servings: 14 pancakes
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*Recipe from Vitamix 

Ingredients 

  • 1 1/2 cups milk
  • 1 egg
  • 2 Tablespoons olive oil
  • 3/4 cup rolled oats
  • 1 1/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup flax meal (ground flax seeds)
  • 1/4 cup dried cranberries
  • 2 Tablespoons sunflower seeds
  • Variations: Add fresh blueberries, banana slices, or any other fruit to replace the cranberries.

Directions

  1. Blend together the milk, egg, 1/4 cup of the oats, and oil together, about 15-25 seconds.
  2. Combine the remaining 1/2 cup of oats, flour, baking powder, baking soda, salt, and flax meal in a large bowl.
  3. Add the blender mixture to the flour mixture in the bowl.  Mix gently with a spatula  to combine.
  4. Stir in the dried cranberries and sunflower seeds.
  5. Allow the mixture to sit out for 10 minutes.
  6. Heat a greased skillet over medium heat.  Pour a 1/4 cup size of the pancake batter onto the pan and cook for about 2-3 minutes each side. They will be done when you press the center of each pancake and they feel firm, not squishy.
  7. Enjoy!

Published by

laurenthemiller

Baker, Farm Market Enthusiast, and Food Science/Culinary Science major at Drexel University

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