Oatmeal Pancakes with Cranberries

Prep Time
5 mins
Cook Time
15 mins
Yield
5 servings
Recipe by:

This pancake makeover employs quick-cooking oats to increase the nutritional value without compromising on convenience. In addition, the oats provide added dietary fiber, which experts note may play a role in reducing risk of colorectal cancer.

Make This Recipe

Ingredients

  • 1 cup plain low-fat Yogurt
  • 1 cup 1% milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons canola oil
  • 1/2 cup dried cranberries
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup quick cooking oats (do not use instant oats)
  • 2 Eggland's Best egg whites lightly beaten (or 1/3 cup Eggland's Best 100% Liquid Egg Whites)
  • Powdered Sugar (optional)
  • Juice of 1 Lemon (optional)

Preparation

Preheat the oven to 200 degrees.

In a medium bowl, sift together all-purpose and whole-wheat flours.

Add the remaining dry ingredients and mix well.

In a separate bowl, beat the egg whites, yogurt, milk, vanilla and oil.

Add the wet ingredients to the dry ingredients, making sure not to over-mix.

Stir in the cranberries. For the very best results, allow the batter to rest, covered in the refrigerator, for 30 minutes.

Spray a griddle or large, flat pan with cooking spray. Heat to medium-high. Pour 1/4 cup batter for each pancake and cook for approximately 2 to 3 minutes. When bubbles appear on the upper surface, flip the pancakes. Continue cooking until the second side is golden brown, about 2 minutes.

As you make more pancakes, keep the finished pancakes in the warmed oven on a cookie sheet, separated with parchment paper.

When ready to serve, lightly dust pancakes with powdered sugar and a squeeze of fresh lemon juice.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 Serving
Calories 250
Fat 9g (32% calories from fat)
Saturated Fat 3g
Cholesterol 440mg
Sodium 429mg
Carbohydrates 32g
Dietary Fiber 3g
Protein 11g