Cranberry Oatmeal Cookie Layered Pancake Jars

Vegetarian
Gluten Free
Health score
3%
Cranberry Oatmeal Cookie Layered Pancake Jars
30 min.
4
247kcal

Suggestions


Start your day on a delicious note with our Cranberry Oatmeal Cookie Layered Pancake Jars! This delightful recipe combines the wholesome goodness of oats and the tartness of fresh cranberries, creating a breakfast experience that is both satisfying and nutritious. Perfect for vegetarians and gluten-free enthusiasts, these pancakes are not only easy to make but also packed with flavor.

Imagine waking up to the enticing aroma of cinnamon and brown sugar wafting through your kitchen. With just 30 minutes of prep time, you can whip up a batch of these scrumptious pancakes that are sure to impress your family and friends. The layered presentation in jars adds a fun twist, making them ideal for brunch gatherings or a cozy morning meal at home.

Each bite offers a delightful combination of textures, from the chewy oats to the juicy cranberries, all enveloped in a fluffy pancake. Plus, with only 247 calories per serving, you can indulge without the guilt! Drizzle with maple syrup for an extra touch of sweetness, and you have a breakfast that feels like a treat but is wholesome enough to fuel your day.

So gather your ingredients, grab a frying pan, and get ready to create a breakfast masterpiece that will leave everyone asking for seconds. Your mornings will never be the same!

Ingredients

  • teaspoons double-acting baking powder 
  • 0.3 teaspoon ground cinnamon 
  • 0.3 cup brown sugar packed
  • cup rolled oats 
  • cup cranberries fresh
  • cup milk 
  •  eggs 
  • teaspoon vanilla 
  • tablespoons butter melted
  • 1.5 cups frangelico 

Equipment

  • bowl
  • frying pan

Directions

  1. To make Cookie Pancake
  2. Mix, mix Bisquick mix, baking powder, cinnamon and brown sugar in medium bowl.
  3. In clean quart jar, add oats, followed by Bisquick mixture, and then fresh cranberries. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
  4. To make the pancakes, dump contents of jar into large bowl.
  5. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
  6. Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
  7. Serve pancakes with maple syrup, if desired.

Nutrition Facts

Calories247kcal
Protein9.97%
Fat35.97%
Carbs54.06%

Properties

Glycemic Index
67.5
Glycemic Load
7.21
Inflammation Score
-4
Nutrition Score
9.5691305450771%

Flavonoids

Cyanidin
11.61mg
Delphinidin
1.92mg
Malvidin
0.11mg
Pelargonidin
0.08mg
Peonidin
12.29mg
Catechin
0.1mg
Epigallocatechin
0.19mg
Epicatechin
1.09mg
Epigallocatechin 3-gallate
0.24mg
Kaempferol
0.03mg
Myricetin
1.66mg
Quercetin
3.71mg

Nutrients percent of daily need

Calories:247.34kcal
12.37%
Fat:10.03g
15.43%
Saturated Fat:5.3g
33.15%
Carbohydrates:33.93g
11.31%
Net Carbohydrates:30.91g
11.24%
Sugar:17.71g
19.68%
Cholesterol:63.29mg
21.1%
Sodium:301.48mg
13.11%
Alcohol:0.34g
100%
Alcohol %:0.31%
100%
Protein:6.26g
12.52%
Manganese:0.86mg
43.22%
Calcium:225.71mg
22.57%
Phosphorus:215.44mg
21.54%
Selenium:10.66µg
15.23%
Fiber:3.02g
12.07%
Vitamin B2:0.17mg
10.25%
Magnesium:40.23mg
10.06%
Vitamin B1:0.14mg
9.02%
Iron:1.44mg
8.01%
Zinc:1.17mg
7.78%
Vitamin B12:0.44µg
7.32%
Vitamin B5:0.72mg
7.24%
Vitamin A:348.52IU
6.97%
Potassium:222.44mg
6.36%
Vitamin D:0.89µg
5.94%
Copper:0.11mg
5.48%
Vitamin E:0.73mg
4.84%
Vitamin B6:0.1mg
4.84%
Vitamin C:3.5mg
4.25%
Folate:12.26µg
3.07%
Vitamin K:2.4µg
2.29%
Vitamin B3:0.35mg
1.74%