Oatmeal Pancakes with Cranberries
1 cup plain low-fat yogurt
1 cup low-fat milk
1 tsp. vanilla
2 Tbsp. canola oil
1/2 cup dried cranberries
Powdered sugar (optional)
Juice of 1 lemon (optional)
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 tsp. salt
1 Tbsp. sugar
1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 cup quick-cooking (not instant) oats
2 egg whites, lightly beaten
Preheat the oven to 200 degrees.
In a medium bowl, sift together all-purpose and whole-wheat flours. Add the remaining dry ingredients and mix well.
In a separate bowl, beat the egg whites, yogurt, milk, vanilla and oil. Add the wet ingredients to the dry ingredients, making sure not to over-mix. Stir in the cranberries. For the very best results, allow the batter to rest, covered in the refrigerator, for 30 minutes.
Spray a griddle or large, flat pan with cooking spray. Heat to medium-high. Pour 1/4 cup batter for each pancake and cook for approximately 2 to 3 minutes. When bubbles appear on the upper surface, flip the pancakes. Continue cooking until the second side is golden brown, about 2 minutes.
As you make more pancakes, keep the finished pancakes in the warmed oven on a cookie sheet, separated with parchment paper.
When ready to serve, lightly dust pancakes with powdered sugar and a squeeze of fresh lemon juice.
Makes 5 servings.
Per serving: 260 calories, 8 g total fat (1 g saturated fat), 39 g carbohydrate, 9 g protein, 3 g dietary fiber, 440 mg sodium.