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20 minute dinner recipes

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Cranberry Pancakes

http://www.eatingwell.com/recipes/cranberry_pancakes.html

From EatingWell:  November/December 2007

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.

2 servings, 2 pancakes each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

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.

Nutrition

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

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat