Hearty Cranberry Pancakes

Hearty breakfast for busy mornings.  Fluffy cranberry pancakes with strawberry syrup.  Quick and delicious!

You need:

1 cup of whole wheat flour

½ cup of uncooked rolled oats

1 ¾ cup of unsweetened soy milk

2 tsp. of baking powder

½ tsp. of baking soda

½ tsp. of salt

1/4 tsp. of nutmeg

1/4 cup of flaxseed meal

1/3 cup of dried cranberries

For the syrup:

1 ½ cup of strawberries

½ cup of agave syrup

½ tsp. of lemon zest

Preparation:

-Place the rolled oats in the blender and pulse until powdered.  After that, mix all the dry ingredients together.

-Slowly pour the almond milk into the dry mix, making sure everything is evenly distributed.  If necessary, transfer everything into the blender for a more uniform texture. You can add more milk as needed.

-Finally, add the cranberries to the mix and let the batter rest for a few minutes.  

-Meanwhile prepare the syrup by placing the strawberries, agave and lemon zest in the blender and puree until thick. Transfer to a small pot, bring to a boil and let it cook for about 10 minutes on low heat.

- On a non-stick pan  drop a bit of oil (i used almond oil) and distribute throughout. Pour a generous amount of batter and let it cook on
medium-low heat for about 5 minutes on each side.

Variations: Yo can also try making a blueberry jam to top the pancakes. You’ll need:

-1 cup of fresh or frozen blueberries

-1/4 cup of water

-4 Medjool dates

-Splash of cinnamon

Just place all of these in a pot, let it boil and thicken for about 10 minutes (uncovered) and then crush everything together either with a blender or a hand mixer. Top with fresh fruits and nuts.

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