- Level
- easy
- Prep Time
- 30 mins
- Cooking Time
- 25 mins
- Serves
- 6
Ingredients
- 1 ½ cups
- unbleached all-purpose flour
- 225 g
- 1 ½ cups
- quick-cooking oats
- 150 g
- ½ cup
- dark chocolate chips
- 100 g
- ⅓ cup
- dried cranberries, coarsely chopped
- 50 g
- ¼ cup
- sugar
- 55 g
- 2 tsp
- baking powder
- 1 tsp
- baking soda
- ½ tsp
- salt
- 2 cups
- milk or unsweetened oat beverage
- 500 ml
- 3 tbsp
- vegetable oil, plus more for cooking
- 45 ml
- 1 ½ tsp
- vanilla
- 7.5 ml
- Salted butter, to taste
- Honey, to taste
Directions
- Step 1
- In a large bowl, combine the flour, oats, chocolate chips, cranberries, sugar, baking powder, baking soda and salt (see note). Set aside.
- Step 2
- In a bowl or measuring cup with a pouring spout, combine the milk, oil and vanilla.
- Step 3
- Gradually add the milk mixture to the bowl of dry ingredients. Mix well.
- Step 4
- Warm a large non-stick skillet over medium-low heat. Once the skillet is warm, brush with oil. For each pancake, use about ¼ cup (60 ml) of the batter. Cook 3 pancakes at a time for 1 to 2 minutes on each side. The pancakes are ready to flip over when bubbles start to form at the centre or when the edges are starting to cook. Adjust the heat as needed to allow the pancakes time to cook before browning too quickly.
- Step 5
- Serve the pancakes hot, garnished with salted butter and a generous drizzle of honey.
Tips
The dry ingredient mixture will keep for 1 month in an airtight container. By preparing this mixture in advance, you can have pancakes ready and on the table in no time. Practical for camping or weekends.
