Brunch

Oatmeal Cranberry Pancakes is for Breakfast.

Oatmeal Cranberry Pancakes takes several minutes to prepare.

Oatmeal Cranberry Pancakes takes several minutes to cook.

Oatmeal Cranberry Pancakes makes 4 servings.

The ingredients for Oatmeal Cranberry Pancakes are:

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)

Here is how you make Oatmeal Cranberry Pancakes:

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)

The nutritional information for Oatmeal Cranberry Pancakes is:

• 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