Oatmeal Cranberry Pancakes

After you whip up this tasty pancake batter, be sure to let it rest for 5 to 10 minutes on the counter before cooking. The resting time allows the oats and flax meal to soften a bit, resulting in a more delicious and tender pancake.

Preparation:15 minutes, PROCESSING:35 seconds, YIELD:10 pancakes

Ingredients :

  • cups (360 ml) skim milk
  • ¾ cup (90 g) whole wheat flour, preferably homemade
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (optional)
  • ¼ cup (40 g) flax meal
  • ¾ cup (60 g) rolled oats
  • ¼ cup (30 g) fresh cranberries
  • 2 tablespoons (20 g) unsalted sunflower seeds
  • Place the milk, flour, baking powder, baking soda, and salt (if using) into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 20 seconds.
  • Stop the machine and remove the lid. Add the flax meal, oats, cranberries, and sunflower seeds and secure the lid. Select Variable 2. Turn the machine on and blend for 15 seconds, using the tamper if necessary to press the ingredients into the blades.
  • For the best texture, let the batter sit for 5 to 10 minutes before using.
  • Drop ¼ cup (60 ml) batter for each pancake onto a nonstick griddle or skillet, and cook until golden brown, or about 3 minutes per side

Amount per pancake :

calories 110, total fat 2.5g, saturated fat 0g, cholesterol 0mg, sodium 180 mg, total carbohydrate 18g, dietary fiber 3g, sugars 4g, protein 4g

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