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Cranberry Pancakes

:  November/December 2007

Your rating: None Average: 3.7 (29 votes)

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.


READER'S COMMENT:
"Not nearly enough liquid. I used 1 1/4 C milk and also added 1 T of baking powder. The original will not work. Who writes a recipe like this? Some internet geek. "
Cranberry Pancakes Recipe

2 servings, 2 pancakes each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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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.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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Recipe Categories

Health & Diet Considerations
Low cholesterol
Low calorie
Diabetes appropriate
Healthy weight
Heart healthy
Low sodium
Low saturated fat
Total Time
30 minutes or less
Style/Theme
Vegetarian
Quick (total 30 min. or less)
Kid-friendly
Everyday favorites
Cooking for 2
Comfort foods
Ethnic/Regional
American
Meal/Course
Brunch
Breakfast
Servings
2
Season
Winter
Fall
Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Publication
November/December 2007
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