Pancakes made with whole grain flour with apples and blueberries

For the batter, it is better to use small oat flakes. But if you don't have them, it's okay - you can grind large oat flakes into coarse flour using a grinder or coffee grinder.

Mix all the dry ingredients (oat flakes, whole grain flour, baking powder, salt) in a separate bowl.

Sort cranberries from leaves and other debris, wash and dry them. It's better to use a sweet or sweet-tart apple, not a firm one (in this case, it will cook faster). Peel the apple and cut it into small cubes.

In a deep bowl, beat the egg with sugar. Now gradually add the dry mixture, alternating with milk. The batter should be homogeneous and have a consistency similar to liquid sour cream. Then add half a glass of cranberries and diced apple to the batter, mix. Pour in vegetable oil and mix again. Let the batter sit for 10-15 minutes (during this time, the oat flakes will swell slightly).

Fry, pouring the dough onto a heated dry pan with 2 tablespoons of dough, over medium heat. In this way, the pancake will have time to bake inside, the berries will start to burst, and the apples will become soft.

While frying the pancakes, you can prepare honey-cranberry sauce. For this, pour honey and the remaining cranberries into a heated dry pan. Keep on heat until the cranberries start to burst and release juice, mix. If you see that the sauce is too thick, add a little water, bring to a boil and turn off. To give an interesting flavor, you can add half a teaspoon of ground cinnamon to the sauce. Serve the pancakes hot with the sauce or simply with honey. Enjoy your meal!