Oat Bran Cranberry Pancakes

Serving size:
 4 Servings


    • 3⁄4 c
    • oat bran
    • 1⁄2 c
    • whole wheat flour
    • 1 t
    • salt
    • 1⁄4 t
    • cinnamon
    • 1⁄4 t
    • dried ginger (plus a pinch for cranberry syrup)
    • 1 c
    • milk
    • 1
    • egg
    • 1 T
    • oil
    • 2 t
    • honey (warm, plus 2 tablespoons for cranberry syrup)
    • 1⁄2 c
    • chopped cranberries
    • 1⁄2 c
    • chopped apple
    • 1 T
    • cornstarch
1 hour
Ready in
1 hour


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.

Adapted with permisson from Simply in Season (c) 2005, Herald Press


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.



Garnish with a round orange slice for a beautiful color combination.


Special Diets: