Cranberry Banana Pancakes

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INGREDIENTS

  • 260g of ground oat flour (store bought, or home ground rolled oats)
  • 10g of baking powder
  • a pinch of salt
  • 1g of cinnamon
  • 2 medium ripe bananas
  • 40g ground or whole flaxseed
  • 0,23L almond milk
  • 30g of Ocean Spray® Craisins® Original Dried Cranberries
  • 80g of unsalted butter or cooking oil
  • Maple syrup, optional for topping
  • Additional Craisins® Dried Cranberries, optional for topping
  • Walnuts, optional for topping

DIRECTIONS

Add all ingredients (except the Craisins® Dried Cranberries, butter/cooking oil and optional toppings) into a blender, and blend until combined. If you do not have a blender, mash the bananas well and whisk all ingredients until combined.

Fold the Craisins® Dried Cranberries into the batter.

Preheat a medium skillet over medium heat, adding a tablespoon of butter or oil once preheated. Ladle ¼ cup of batter to make a medium sized pancake; flip once the pancake starts to bubble after a few minutes and the bottom is light brown. Complete cooking until both sides are light brown and pancake is cooked through. Serve with additional Craisins® Dried Cranberries and your favorite toppings.

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