Oatmeal and Applesauce Pancakes

  • Yield 4 servings

"Trying to cook healthy for my husband, I came up with this pancake recipe. The cranberry syrup is for Christmas morning. Other times of the year, I use maple syrup."


1 1/2 cups orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 cups fresh cranberries
1 egg
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup milk
1/2 cup applesauce
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons baking powder
1/2 cup chopped pecans


  1. To prepare the syrup, combine the orange juice, sugar, and cornstarch in a medium saucepan. Stir until the cornstarch dissolves. Add the cranberries and bring to a boil, stirring frequently. Reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Whisk the sauce after 30 minutes for a smoother consistency.
  2. To prepare the pancakes, whisk the egg in a medium bowl until well beaten. Add the oats, flour, milk, applesauce, sugar, 2 tablespoons of the oil, the baking powder, and pecans; mix well.
  3. Heat a large skillet over medium heat. Add the remaining 1 tablespoon oil and tilt skillet to coat the bottom; pour off excess oil. Using a 1/4-cup measure, pour batter into the skillet. Cook until golden, about 2 minutes on each side. Remove to a platter and repeat with the remaining batter. Serve with cranberry syrup.

Recipe by Mrs. Billy Cheshire, Luling, Texas



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