Tuesday, February 15, 2011

Cranberry Oat Pancakes

I was looking for a way to mix up my normal Saturday morning pancakes. Having just made some delicious cranberry oatmeal muffins (aka Yummy Bliss muffins), I thought - why not make some cranberry oatmeal pancakes? I didn't get to take pictures of these pancakes, but will make them again soon, and be sure to post photos from that batch.

I took the basic Saturday Morning Pancake recipe and made the following ingredient modifications:
  • Swap out 1/2 cup oats for 1/2 cup of the flour, so that you use 1/2 cup oats and 1 1/2 cups whole wheat pastry flour
  • Add 3/4 cup fresh cranberries, frozen
  • Use fat free buttermilk instead of reduced fat, to make up for the fat that the oats add
The technique for grinding the oats and chopping the cranberries is exactly as you use them for the Yummy Bliss muffins. I made these changes to the directions:
  • Add the ground oats to the flour
  • Add the sugar to the cranberries as you process them, instead of adding the sugar to the other dry ingredients
  • Add the cranberries to the buttermilk mixture before you combine with the dry ingredients to impart a pinkish hue. If you don't want the pinkish hue, then add the cranberries to the dry ingredients.
Cook as you would the regular pancakes, and enjoy! Here is the nutrition information - you get a little bit more calorie-wise, but you get additional fiber:
Per serving (about 4 pancakes, assuming 24 pancakes from the entire recipe): 223 calories, 40 g carbs, 3 g fat, 10 g protein, 5 g fiber.

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