Oatmeal Pancakes With Cranberry-Maple Syrup (8 servings) For The Syrup: 1/3 cup pure maple syrup 1/4 cup whole berry cranberry sauce For The Pancakes: 1/2 cup quick-cooking or old-fashioned oats 1/2 cup all-purpose flour 2 Tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 pinch ground nutmeg 1 cup + 2 Tablespoons buttermilk (regular milk will work) 2 large eggs 2 and 1/2 Tablespoons vegetable or canola oil Prepare the syrup by heating both ingredients together in a small saucepan over medium heat. Stir until cranberry sauce is incorporated. Reduce heat to low to keep warm. To make the pancakes, combine the oats, flour, sugar baking powder, baking soda and spices together in a large mixing bowl. In a separate bowl, beat the eggs with the buttermilk and oil. Mix the wet ingredients into the dry ingredients. Dollop the batter onto a well-greased, hot (about 375 degrees) griddle in 1/4 cup to 1/3 cup amounts. When the centers of the pancakes are topped with bubbles and edges look dry, flip the pancakes and cook the other side to golden brown (about 2 minutes per side). Serve immediately with the waiting warm syrup. This is a healthy, good-for-the-holidays breakfast. You can make it even healthier be replacing 1/2 of the flour with whole-wheat flour. The pancake turn out a bit less fluffy, but are still great... kind of hearty that way. Mr Breakfast would like to thank lizabeth for this recipe. Recipe number 2213. Submitted 11/20/2007.