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