Cranberry Pancakes

bikinibrooke123

2 servings, 2 pancakes each

Active Time: 20 minutes

Total Time: 20 minutes


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, such as Egg Beaters
1 1/2 teaspoons walnut or canola oil

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.

Per serving: 189 calories; 4 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 34 g carbohydrates; 6 g protein; 3 g fiber; 336 mg sodium; 185 mg potassium.

cassandra1220

These sound great!!!! Especially around the holidays! Thank you for sharing.

bikinibrooke123

2 servings, 2 pancakes each

Active Time: 20 minutes

Total Time: 20 minutes


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, such as Egg Beaters
1 1/2 teaspoons walnut or canola oil

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.

Per serving: 189 calories; 4 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 34 g carbohydrates; 6 g protein; 3 g fiber; 336 mg sodium; 185 mg potassium.

shariguymon

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passionhi

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