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Cranberry Pancakes

Cranberry Pancakes

Nutrition Facts
  • cal. (kcal) 189
Cranberry Pancakes
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 20 mins
  • Carb Grams Per Serving: 34

Ingredients

  • 1/2 cup fresh cranberries
  • 1/4 cup all-purpose flour
  • 2 teaspoons whole-wheat flour
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
  • 6 tablespoons nonfat milk
  • 2 tablespoons pasteurized egg substitute, such as Egg Beaters
  • 1 1/2 teaspoons walnut or canola oil

Directions

  1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
  2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
  3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
  4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
  5. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 189 cal., 4 g total fat 1 mg chol., 336 mg sodium, 34 g carb. (3 g fiber), 6 g pro.

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