From the months of November to February, it is cranberry CITY in my apartment. Fresh cranberries are shockingly affordable and definitely misunderstood. They are tart and have only a few uses when they’re raw, but when you cook them, even just slightly, they turn into a magic ingredient. Case in point: these pink cranberry pancakes.
These pancakes use barely any ingredients, and really try to let the cranberries shine. You will have to cook them in either the microwave (for 20 seconds tops) or the stovetop to soften them up, but after that you can just throw them in a blender to get your batter!
I like to use a small blender with a flat attachment for this recipe. You can see the blender I use here.
Watch the recipe video here:
Cranberry Vanilla Pancakes
These pink pancakes are easy to whip up, made of simple ingredients and filled with wholesome ingredients to keep you full for hours. Plus you can mix and match the cranberries with other berries you have on hand! An easy and convenient win-win for berry lovers everywhere!
Equipment
- Medium sized pan
- Spatula
Ingredients
- ½ cup fresh cranberries
- ⅓ cup rolled oats
- 1 egg
- 1 egg white
- 1 tbsp maple syrup
- ½ tsp baking powder
- Dash of vanilla extract
- Pinch of salt
Instructions
- Using either a microwave or the stovetop, cook the cranberries until they are soft.
- Add the cranberries, oats, egg, egg white, maple syrup, baking powder, vanilla and salt to a small blender.
- Blend it all together until you get a smooth batter.
- Set your pan to medium heat, and cook each pancake for about 2 minutes on each side or until golden brown.
- Top with maple syrup or your favorite toppings!
Notes
It’s important to note that these pancakes need a longer cook time at a slightly lower heat than normal pancakes. You want to make sure the egg cooks through, so definitely be patient before and after you flip!
