Cranberry Pancakes
Recipe from
EatingWell
Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss.
Servings:
2 servings, 2 pancakes each
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
-
1/2 cupfresh cranberriessee savings
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1/4 cupall-purpose floursee savings
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2 tablespoons plus 2 teaspoonswhole-wheat floursee savings
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1 tablespoonyellow cornmealsee savings
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1 tablespoonsugarsee savings
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1/2 teaspoonbaking powdersee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonground nutmeg, or 1/4 teaspoon vanilla extractsee savings
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6 tablespoonsnonfat milksee savings
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2 tablespoonspasteurized egg substitute, such as Egg Beaterssee savings
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1 1/2 teaspoonswalnut or canola oilsee savings
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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
Per serving: Calories 189, Total Fat 4 g, Monounsaturated Fat 1 g, Cholesterol 1 mg, Sodium 336 mg, Carbohydrate 34 g, Fiber 3 g, Protein 6 g, Potassium 185 mg. Exchanges: Starch 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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