Cinnamon Cranberry Sheet Pan Pancakes
Prep Time
10 minutesCooking Time
15 minutesServing Size
Serving Size = 2 (3x3 in. squares)
Ingredients
Oat Flour | 10 cups |
Baking powder | 2 Tbsp + 2 tsp |
Baking soda | 1 Tbsp + 1 tsp |
Ground cinnamon | 2 Tbsp + 2 tsp |
Sugar | 3/4 cups |
Salt | 2 tsp |
Buttermilk | 4 cups |
Skim or 2% Milk | 4 cups |
Eggs | 16 |
Vegetable oil | 1/2 cups |
Vanilla extract | 2 Tbsp + 2 tsp |
Craisins® Original Dried Cranberries | 2 cup |
Directions
Steps
1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, sugar, and salt.
3. In a medium bowl, whisk together buttermilk, milk, eggs, vegetable oil, and vanilla. Slowly add wet ingredients in with the dry until combined. Be sure not to overmix batter.
4. Pour batter onto a prepared baking sheet, spreading in an even layer, and sprinkle the Ocean Spray® Craisins® dried cranberries on top.
5. Bake pancakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
6. Cut into 3x3 inch squares and serve with maple syrup or your favorite toppings.
*To make oat flour put 10 cups old fashioned oats in a food processor and pulse into a flour consistency. This should take about 1 minute. One cup of rolled oats will yield approximately 1 cup of oat flour.
Each serving provides: 2 oz. eq. whole grains | 1/8 cup fruit
