Sunday, January 29, 2012

Healthy Oatmeal Cranberry Blender Pancakes

Who doesn't like to wake up on a Sunday morning to some nice, hot, yummy pancakes? My friend Kami (who is a personal trainer) told me that her daughter loves blender oatmeal pancakes that she makes and I thought it would be a good morning to try to make something similar myself.

What makes blender pancakes so easy is you can pour the batter right from the blender into the skillet, with little or no mess. (Granted my pancakes still don't look uniform at all!) I ended up making up this recipe after looking online at a few blender pancake recipes. We are trying to eat healthy and low-calorie, so I doctored up this recipe to keep the calories lower and packed it full of whole grains. At 347 calories per serving, it's not the lowest calorie recipe but better than the normal pancake. Also, it serves 4 people and makes quite a healthy amount of pancakes for each person. Hope you enjoy, I know we did!1-2 tablespoons of vegetable oil
1 1/4 cups skim milk
1 1/4 cups whole wheat flour
1/2 cup old fashioned oats
3/4 cup egg substitute
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup dried cranberries

1. Pour about 1/2 tablespoon of oil into large skillet and begin heating it.
2. In a blender, combine the milk and whole wheat flour. Blend until smooth. (Scrape the sides of blender if needed.)
3. Add the oats, egg substitute, cinnamon, nutmeg, baking powder, brown sugar, and salt. Blend together until smooth.
4. Stir in the cranberries.
5. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned. Repeat process till all are cooked (using up the oil if needed.)
6. You can eat the pancakes with syrup, butter, or a dusting of powder sugar. I found because there is so much brown sugar in the recipe it was sweet enough to eat plain and I just added a few sprays of spray butter to the pancake.

The Skinny: Serves 4 @ 347 each serving

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