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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Oatmeal Pancakes with Maple Cranberry Syrup

Source: dLife

Warm oatmeal pancakes topped with homemade maple cranberry syrup.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	82.2

Total Carbs	12.2 g

Dietary Fiber	0.8 g

Sugars	3.3 g

Total Fat	3.4 g

Saturated Fat	0.7 g

Unsaturated Fat	1.7 g

Potassium	95.6 mg

Protein	2.2 g

Sodium	359.1 mg

Dietary Exchanges 3.4 Fat, 0.1 Fruits, 0.1 Milk, 0.0 Other Carbs, 0.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 4.0
4 oz sugar-free maple syrup 0.25
0 1/4 cup canned whole cranberry sauce 0.5
0 1/2 cup old fashioned rolled oats 0.25
0 1/4 cup white all purpose flour 0.25
0 1/4 cup whole wheat flour 0.75
0 3/4 cup low fat buttermilk 0.25
0 1/4 cup whole milk 1.0
1 tbsp sugar 2.0
2 tbsp vegetable oil 1.0
1 tsp low sodium baking powder 0.5
0 1/2 floz baking soda 0.5
0 1/2 oz salt 1.0
1 each eggs

Directions

In 1-quart saucepan over medium, combine maple syrup and cranberry sauce. Heat, stirring frequently, until cranberry sauce is melted. Set aside, keep warm.
In mixing bowl, combine oats, flour, buttermilk, milk, sugar, oil, baking powder, baking soda, salt, and egg. Beat with hand mixer or wire whisk until smooth.
Lightly coat nonstick pan or griddle with cooking spray. Ladle batter onto pan to form 12 pancakes. Cook until puffed and dry around edges.
Flip, cook other side until golden brown. Serve with syrup.