Oatmeal Pancakes with Cranberries
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.
5 mins Cook Time
15 mins Yield: 5 servings
- 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)
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.
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