Cranberry-Orange Oat Pancakes

By Greywolf

You can prepare these ahead of time, freeze them, and reheat for the convenience of the boxed variety, without the empty calories of refined carbs. Fiber-rich oats and whole wheat flour keep your metablolism in high gear and your cravings in check.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup whole wheat flour
• 1-4 cup all-purpose flour
• 3 TBSPS packed brown sugar
• 4 tsps baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 cup orange juice
• 1/4 cup milk
• 1-4 cup EVOO or canola oil
• 3/4 cup sweetened dried cranberries
• Syrup of your choice for topping

Details

Preparation time 10mins
Cooking time 5mins
Adapted from recipes.prevention.com

Preparation

Step 1

1) Preheat a nonstick griddle - if using an electric griddle set to 325 to 350

2) Whisk together the oats, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon and salt in a large bowl.

3) In a medium bowl, whisk together the eggs, orange juice, milk and oil.

4) Add the wet ingredients to the dry and stir to combine. Fold in the cranberries.

5) Drop 1/4 cup of the batter onto the griddle and cook until the edges look dry and bubbles come to the surface, about 3 minutes. Flip and cook until the bottom browns and the pancake is cooked through, 1 to 2 minutes. Repeat with the remaining batter.

6) Serve with the syrup of your choice.