Oatmeal-Cranberry Pancakes

 Recipe
Photo: Oxmoor House
These hearty, granola-like pancakes will give you a gluten-free energy boost on even the dreariest mornings.

Yield:

Serves 5 (serving size: 3 pancakes and 1 teaspoon powdered sugar)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 250
Fat 5.6 g
Satfat 1.1 g
Monofat 1.5 g
Polyfat 2.2 g
Protein 8.2 g
Carbohydrate 43 g
Fiber 3.6 g
Cholesterol 77 mg
Iron 1.2 mg
Sodium 357 mg
Calcium 130 mg

Ingredients

2.3 ounces brown rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
0.9 ounce flaxseed meal (about 1/4 cup)
2/3 cup certified gluten-free quick-cooking oats
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup low-fat buttermilk
1/2 teaspoon vanilla extract
2 large eggs
1/3 cup sweetened dried cranberries
5 teaspoons powdered sugar

Preparation

1. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, oats, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Combine buttermilk, vanilla, and eggs in a medium bowl; stir with a whisk until blended. Add to flour mixture, stirring until smooth. Fold in cranberries.

2. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Sprinkle with powdered sugar.

Robert Landolphi,

Gluten-Free Baking,

Cooking Light

July 2014
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