I love these and think it’s a perfect recipe for this time of year –
when fresh cranberries are inexpensive and plentiful.
These are VERY nutritious (don’t tell the family that)
and easy to make with a sweet enough taste that you could skip the pancake syrup.
The best part?
It is all made in the blender so you have little to wash!
I can’t remember where I got this recipe from and would LOVE to give credit but we LOVE it and it’s permanent fixture for our recipe file
Cranberry Oatmeal Pancakes
1 1/4 cups milk
1 1/8 cups whole wheat flour
1/2 cup rolled oats or quick oats
1 teaspoon cinnamon (I use Tupperware’s Cinnamon-Vanilla Seasoning)
2 teaspoons baking powder
1/4 cup brown sugar
pinch of salt
1 1/2 cups fresh whole cranberries
In a blender, combine the milk and flour until they are well-mixed. (Stop and scrape the sides of the blender once if needed.)
Add the oats, eggs, cinnamon, baking powder, brown sugar, salt, and half of the cranberries to the blender. Blend on a medium or high speed for about a minute, until well-blended, making sure to scrape the sides if anything has stuck. You should have a slightly pink, fairly thin pancake batter.
Fold in the last of the whole cranberries. –These will float so you won’t be able to pour the batter onto the griddle to cook and will need to use a ladle.
Cook on a slightly lower temp for longer or you will have slightly uncooked cranberries — wait for the first few “pops!” from the cranberries before flipping them.