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Soft and soft!


(12 pancakes)

1/2   Cup      Quick cooking oatmeal

3/4   Cup      All purpose flour

1/2 tsp. to tea      Baking powder

1 pinch         Salt flower

1                 Egg

3 tbsp. at table       Canola oil or melted butter

1/2   Cup      Cranberry Syrup with Maraschino

1/2 tsp. to tea      Vanilla extract

1/3   Cup       Chopped maraschino cranberries

1/3   Cup      Dark chocolate chips 

For decoration     

12               Whole maraschino cranberries




Vegan alternative at the bottom of the recipe!


For the vegan version: replace the egg with 1 tbsp. tablespoon of chia seeds diluted in 1 tbsp. To  water table.  


Preheat the oven to 180 ° C (350 ° F).

Put the grill at the center of the oven. Line a baking sheet with parchment paper.


In a bowl, combine the quick-cooking oatmeal, flour, baking powder and fleur de sel then mix. 

Using a sieve, filter the cranberries through the maraschino, chop the fruit and set the syrup aside. Add the chopped cranberries to the  mixture of dry ingredients. Add the chocolate chips, mix gently then set aside.

In another bowl, beat the egg,  add the oil, vanilla and cranberry syrup to the maraschino. 

Combine the dry ingredients with the wet ingredients and do not over mix.

With a small ice cream scoop or a tablespoon make 12 small scoops. 

Before putting in the oven, add a maraschino cranberry to each pancake and lightly crush the dough.

Bake and cook for 10-12 minutes.  

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Products  NUTRA-FRUIT  to get to make the recipe!


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