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


-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.

Oatmeal Pancakes with blueberry jam


One response to “Hearty Cranberry Pancakes

  1. Weekend breakfast, sorted. These made my stomach rumble! So nice to see healthier takes on comfort foods 🙂

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