Soft and soft!
1/2 Cup Quick cooking oatmeal
3/4 Cup All purpose flour
1/2 tsp. to tea Baking powder
1 pinch Salt flower
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
12 Whole maraschino cranberries
CHOCOLATE & MARASQUIN
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.