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!

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