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Cranberry Pancakes

Recipe Information

Total Time: 20 minutes
Servings: 2, 2 pancakes each

Nutritional Information

Per Serving: Calories: 190, Carbohydrates: 34 g., Fat: 4 mg., Saturated Fat: 0 mg., Monounsaturated Fat: 1 mg., Protein: 6 mg., Cholesterol: 1 g., Fiber: 3 g., Postassium: mg., Sodium: 336 mg., Added Sugars: mg.

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Cranberry Pancakes

Ingredients

  • 1/2 cup fresh cranberries
  • 1/4 cup all-purpose flour
  • 2 tablespoons plus 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
  • 1 1/2 teaspoons walnut or canola oil

Preparation

  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.

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Recipe Information

Total Time: 20 minutes

Servings: 2, 2 pancakes each

Nutritional Information

Per Serving: Calories: 190, Carbohydrates: 34 g., Fat: 4 mg., Saturated Fat: 0 mg., Monounsaturated Fat: 1 mg., Protein: 6 mg., Cholesterol: 1 g., Fiber: 3 g., Postassium: mg., Sodium: 336 mg., Added Sugars: mg.

Categories

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Tags

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