Oatmeal Pancakes with Cranberries

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Oatmeal Pancakes with Cranberries
Prep Time
5 mins
Cook Time
15 mins
Yield
5 servings
Recipe by: American Institute for Cancer Research (AICR)

This pancake makeover employs quick-cooking oats to increase the nutritional value without compromising on convenience. In addition, the oats provide added dietary fiber, which experts note may play a role in reducing risk of colorectal cancer.

Ingredients

  • 1 cup plain low-fat Yogurt
  • 1 cup 1% milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola oil
  • 1/2 cup dried cranberries
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup quick cooking oats (do not use instant oats)
  • 2 Eggland's Best egg whites lightly beaten (or 1/3 cup Eggland's Best 100% Liquid Egg Whites)
  • Powdered Sugar (optional)
  • Juice of 1 Lemon (optional)

Nutrition

Serving Size
1 Serving
Calories
250
Fat
9g (32% calories from fat)
  Saturated Fat
3g
Cholesterol
440mg
Sodium
429mg
Carbohydrates
32g
Dietary Fiber
3g
Protein
11g
Preparation

Preheat the oven to 200 degrees.

In a medium bowl, sift together all-purpose and whole-wheat flours.

Add the remaining dry ingredients and mix well.

In a separate bowl, beat the egg whites, yogurt, milk, vanilla and oil.

Add the wet ingredients to the dry ingredients, making sure not to over-mix.

Stir in the cranberries. For the very best results, allow the batter to rest, covered in the refrigerator, for 30 minutes.

Spray a griddle or large, flat pan with cooking spray. Heat to medium-high. Pour 1/4 cup batter for each pancake and cook for approximately 2 to 3 minutes. When bubbles appear on the upper surface, flip the pancakes. Continue cooking until the second side is golden brown, about 2 minutes.

As you make more pancakes, keep the finished pancakes in the warmed oven on a cookie sheet, separated with parchment paper.

When ready to serve, lightly dust pancakes with powdered sugar and a squeeze of fresh lemon juice.

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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