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Oatmeal Pancakes with Maple-Cranberry Syrup

  • Prep 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 6

Ingredients

Syrup

1/2
cup maple-flavored syrup
1/4
cup whole berry cranberry sauce

Pancakes

1/2
cup old-fashioned or quick-cooking oats
1/4
cup all-purpose flour
1/4
cup whole wheat flour
3/4
cup buttermilk
1/4
cup milk
1
tablespoon sugar
2
tablespoons canola oil
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
egg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
460mg
19%
Potassium
135mg
4%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
6%
Sugars
19g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Old-fashioned oats are 100 percent whole grain; using them in baked goods adds a delightful, chewy texture and a burst of fiber.

Whole Grain Serving: 1/2

Directions

  • 1 In 1-quart saucepan, heat syrup ingredients over medium heat, stirring occasionally, until cranberry sauce is melted; keep warm.
  • 2 Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
  • 3 In medium bowl, beat all pancake ingredients with egg beater or wire whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.) For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.
  • 4 Top each serving (2 pancakes) with 2 tablespoons syrup.

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