Cranberry-Orange PancakesAdd these pancakes to your traditional holiday breakfast. The taste of cranberries and citrus will be a big hit with your family.
Add buttermilk, orange juice, eggs, and vanilla to WildSide jar. Secure lid and press “Pulse” 2–3 times. Add whole wheat flour, all-purpose flour, oats, sugar, baking powder, baking soda, and salt to jar. Secure lid and select “Batter” or blend on Medium Low (speed 3 or 4) for 30 seconds.
Add cranberries and orange zest to jar. Secure lid and pulse 7–10 times or until desired cranberry size is reached. Allow batter to rest 5 minutes.
Heat griddle or other pan over medium- to medium-high heat; grease heated griddle. Pour approximately ¼ cup batter onto heated pan, and cook approximately 1 minute or until bubbles break surface of pancake and underside is golden brown. Flip and cook for approximately 30 seconds. Repeat with remaining batter.
Keep warm in oven at 200°F, loosely wrapped in foil, or serve immediately. Top with Citrusy Cranberry Syrup.
- Servings 9.0
- Sodium 410 mg
- Serving Size 2 pancakes
- Carbohydrates 31 g
- Calories 165
- Fiber 3 g
- Fat 2 g
- Sugar 8 g
- Saturated Fat 0.0005 g
- Protein 6.5 g
- Cholesterol 49 mg
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