Oat and cranberry pancakes

This recipe is different from the homemade pancakes we know: thicker, more filling, with a touch of delicious surprise in the mouth when you bite into cranberries. A must try for your Sunday brunch.

Bonus: you can prepare them ahead of time and eat them on weekdays with Greek yogurt for a full breakfast!

Oat and cranberry pancakes

  • Servings : 5 pancakes
  • Preparation : 15 minutes
  • Cooking : 20 minutes

Ingredients

  • 175ml (3/4 cup) quick oats
  • 125ml (1/2 cup) flour
  • 15ml (1 tbsp) baking powder
  • 80ml (1/3 cup) dried cranberries or raisins
  • 175ml (3/4 cup) milk or buttermilk
  • 1 whole egg, extra large (or 2 egg whites)
  • ½ tsp vanilla extract

Methods

  1. Mix all the ingredients together.
  2. Wait 10 minutes for the dough to rise, then mix again.
  3. Pour about 1/3 cup of the mixture into a greased pan.
  4. Cook over medium heat. Turn over after 3 minutes.

Nutritional values per serving

  • Kilocalories : 240kcal
  • Carbohydrates : 44g
  • Fibers : 5g
  • Lipids : 4g
  • Protein : 8g
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