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Worthy of Sunday morning with the whole family. This is the type of breakfast that will make you want to linger at the table. Toothsome and pleasing, these autumnally spiced whole-grain pancakes flecked with bits of cranberry and apple are covered in a sweet-tart cranberry syrup.
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Ingredients
For 4 Serving(s)
oat-bran-cranberry-pancakes
- 3/4 c oat bran
- 1/2 c whole wheat flour
- 1 t salt
- 1/4 t cinnamon
- 1/4 t dried ginger
- 1 c milk
- 1 egg
- 1 T oil
- 2 t honey
- 1/2 c chopped cranberries
- 1/2 c chopped apple
- 1 c cranberry juice
- 1 T cornstarch
Oat Bran Cranberry Pancakes Directions
- Stir together oat bran, whole wheat flour, salt, cinnamon, and ¼ teaspoon of dried ginger in a large bowl. In a separate bowl, whisk together the milk, egg, oil and 2 teaspoons of honey and mix into the dry ingredients. Fold in the fruit. Ladle onto a medium-hot oiled skillet or griddle, using about 1/4-cup batter for each pancake.
- To make cranberry syrup, combine cranberry juice, cornstarch, pinch of dried ginger, 2 tablespoons of honey in a saucepan. Bring to a boil and simmer, stirring, until slightly thickened.
- Serve the pancakes hot, with cranberry syrup.