Thursday, December 12, 2013



Add these pancakes to your traditional holiday breakfast. The taste of cranberries and citrus will be a big hit with any family.


WildSide Jar

1 1/2 clow-fat buttermilk
1zest from one orange
1/2 corange juice
1 tspvanilla extract
1 cwhole wheat flour
3/4 call-purpose flour
3/4 crolled oats
1/4 cbrown sugar
2 tspbaking powder
1 tspbaking soda
1/2 tspkosher or sea salt
1 ccranberries, fresh or frozen


Add first 5 ingredients to WildSide jar and secure lid. Press “Pulse” 2–3 times. Add all dry ingredients, secure lid and select “Batters.” Add cranberries, 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 and grease. 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
Serving Size 2 pancakes
Calories 165
Fat 2 g 
Saturated Fat <1 g 
Cholesterol 49 mg 
Sodium 410 mg 
Carbohydrates 31 g 
Fiber 3 g 
Sugar 8 g 
Protein 6.5 g

No comments:

Post a Comment