Oatmeal Pancakes with Maple-Cranberry Syrup

We tried these as a more filling (and more healthy) version of regular pancakes. We didn't try the syrup, but it sounds good!

Prep: 10 min
Cook: 15 min.
Maple-Cranberry Syrup (below)
½ cup quick-coooking or old-fashioned oats
¼ cup all-purpose flour
¼ cup whole wheat flour
¾ cup buttermilk
¼ cup fat-free milk
1 tablespoon sugar
2 tablespoons canola or vegetable oil
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg or ¼ cup egg product

Make Maple-Cranberry Syrup; keep warm. Beat remaining ingredients with hand beater or wire whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)

Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375o or heat skillet over medium heat. For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Maple-Cranberry Syrup
½ cup maple-flavored syrup
¼ cup whole berry cranberry sauce
Heat ingredients in 1-quart saucepan over medium heat, stirring occasionally, until cranberry sauce is melted

Makes 12 servings
Fiber 1g
Fat 7g (Sat 1g)
1 Pancake w/syrup: 170 calories
Sodium 480 mg
Protein 5g