Oatmeal Cranberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 302.5
  • Total Fat: 10.6 g
  • Cholesterol: 7.5 mg
  • Sodium: 749.1 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 12.0 g

View full nutritional breakdown of Oatmeal Cranberry Pancakes calories by ingredient


Introduction

This is a recipe taken from my VitaMix cookbook - the whole thing is made in the VitaMix blender. This is a recipe taken from my VitaMix cookbook - the whole thing is made in the VitaMix blender.
Number of Servings: 4

Ingredients

    1 1/2 c. milk (I use goat milk)
    3/4 c. whole wheat flour (can use other flours - I whirl old fashioned oats in the blender until powdered)
    2 tsp. aluminum-free baking powder
    1/2 tsp. aluminum-free baking soda
    1/2 tsp. celtic sea salt
    1/4 c. flax seed (must use as batter will not thicken properly without it)
    3/4 c. old fashioned oats
    1/4 c. raw sunflower seeds
    1/4 c. dried cranberries
    Oil for cooking pancakes (I use organic cocnut oil)

Tips

Other fruits and nuts can be substituted. Do NOT leave out the flaxseed - it is critical for the batter to thicken. Can substitute chia seed for the flaxseed as it will thicken batter.


Directions

Place milk, flour, baking powder, baking soda, salt and flax seed in VitaMix - blend on high for 1 min. (or until well blended and flax seed is ground up). Add oats, sunflower seeds and cranberries and blend on low speed just until mixed (may need to use tamper to get blended). Let set for 5 minutes. Heat oil in skillet or griddle. Pour approx. 1/3 c. of batter into skillet and cook until done. Serve with real maple syrup.

Serving Size: 3 pancakes (makes approximately 12 3-4" pancakes)